Scallops with Creamy Pesto
Elevate your weeknight dinner or impress guests with this exquisite recipe for Scallops with Creamy Pesto! Tender, perfectly seared sea scallops are bathed in a velvety sauce made with fragrant pesto, rich heavy cream, and a touch of fresh lemon juice for a zesty finish. Topped with melted Parmesan cheese and garnished with fresh basil, this dish is as luxurious as it is simple to make. Ready in just 25 minutes, it’s perfect for busy nights yet decadent enough for special occasions. Serve these scallops over pasta, rice, or alongside sautéed vegetables to soak up the flavorful sauce. A true seafood delicacy for anyone who loves bold, herbaceous flavors!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.5 cup Pesto sauce
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Chopped basil (optional, for garnish)
Instructions
Pat the scallops dry with a paper towel to ensure they sear properly. Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer, ensuring they are not crowded in the pan.
Cook scallops for 2-3 minutes on one side without moving them until a golden crust forms. Flip the scallops and cook for an additional 2-3 minutes on the other side. Remove scallops from the skillet and set them aside on a plate.
Reduce the heat to medium and add butter to the skillet. Once melted, stir in heavy cream, scraping up any browned bits from the bottom of the pan for added flavor.
Add pesto sauce to the skillet and stir until combined. Allow the sauce to simmer gently for 3-4 minutes, stirring occasionally, until slightly thickened.
Stir in grated Parmesan cheese and fresh lemon juice, tasting the sauce and adjusting seasoning if needed.
Return the scallops to the skillet, spooning the creamy pesto sauce over them. Cook for 1-2 minutes to reheat the scallops without overcooking them.
Serve scallops over a bed of pasta, rice, or vegetables if desired, and drizzle with the creamy pesto sauce. Garnish with chopped basil for a fresh, vibrant touch.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5855 mg | 255% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 556 mg | 43% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1747 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
