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Scallops with Creamy Pesto

This quick and elegant recipe features perfectly seared sea scallops bathed in a luxurious, creamy pesto sauce. Ready in just 10 minutes, it's an ideal dish for a sophisticated weeknight meal or a speedy impressive dinner. The rich, herbaceous sauce beautifully complements the sweet, tender scallops, creating a harmonious and flavorful experience.
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Total Time 10 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 1535.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 tsp. olive oil
  • 1 1/2 lb. sea scallops
  • c. refrigerated prepared pesto
  • 2 tbsp. heavy whipping cream

Equipment

  • 1 Large Skillet Preferably cast iron or heavy-bottomed stainless steel for excellent searing.
  • 1 Tongs For easy handling and flipping of scallops.
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 1 Whisk For combining the pesto and cream smoothly.

Method
 

  1. Thoroughly pat dry the sea scallops with paper towels to remove excess moisture; this is crucial for achieving a good sear.
  2. Heat olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering.
  3. Add scallops to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
  4. Sear scallops for 1 1/2 to 2 minutes per side, until they develop a beautiful golden-brown crust and are opaque throughout.
  5. Remove cooked scallops from the skillet and set aside on a plate.
  6. Reduce heat to low. Add the prepared pesto to the same skillet, stirring to scrape up any browned bits from the bottom.
  7. Pour in the heavy cream and whisk constantly until the sauce is well combined and gently warmed through, about 1 minute. Do not boil.
  8. Return the seared scallops to the skillet with the creamy pesto sauce.
  9. Gently toss the scallops to coat them evenly with the sauce.
  10. Serve immediately, perhaps garnished with a sprinkle of fresh parsley or a lemon wedge.

Notes

Achieving a perfect sear on scallops is crucial: ensure they are thoroughly patted dry with paper towels before cooking to promote browning and prevent steaming. Do not overcrowd the pan; cook in batches if necessary to maintain high heat. Scallops cook very quickly, typically 1-2 minutes per side; watch them closely to avoid overcooking, which will make them rubbery. For an extra layer of flavor, deglaze the pan with a splash of dry white wine after removing the scallops, then incorporate the pesto and cream. A squeeze of fresh lemon juice at the end brightens the dish. Serve immediately to enjoy their delicate texture and flavor.