If you’re looking for a restaurant-quality seafood dinner that comes together in minutes, these Pan Seared Scallops with Walnut Basil Pesto are the answer. Perfectly golden scallops are paired with a rich homemade basil pesto made with walnuts, creating a simple yet elegant meal that’s impressive enough for date night but easy enough for a weeknight dinner.
The sweet, buttery flavor of sea scallops pairs beautifully with the fresh basil, garlic, Parmesan cheese, and walnuts in the pesto. Best of all, this easy scallop recipe requires just a handful of ingredients and cooks in under 20 minutes.
Whether you’re serving them as an appetizer, over pasta, alongside risotto, or with a fresh salad, these pesto scallops are guaranteed to become a favorite.
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Why You’ll Love This Recipe
- Ready in less than 20 minutes
- Naturally low carb and gluten free
- Perfect for date nights and entertaining
- Restaurant-quality results at home
- Fresh, vibrant flavors from homemade pesto
- Easy enough for beginner cooks
What Are Sea Scallops?
Sea scallops are large, tender shellfish known for their sweet flavor and delicate texture. When properly seared, they develop a beautiful golden crust while remaining buttery and tender inside.
The secret to perfect scallops is keeping them dry before cooking and allowing them to develop a crust without moving them around in the pan.
Ingredients
For the Walnut Basil Pesto
- 2 cups fresh basil leaves
- ½ cup walnuts
- ¼ cup grated Parmesan cheese
- 2 cloves garlic
- ⅓ cup olive oil
- Salt and pepper to taste
For the Scallops
- 1 pound large sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper
- Lemon wedges for serving
How to Make Walnut Basil Pesto
- Add basil, walnuts, Parmesan cheese, and garlic to a food processor.
- Pulse until finely chopped.
- Slowly drizzle in olive oil while blending until smooth.
- Season with salt and pepper to taste.
- Set aside while preparing the scallops.
How to Cook Perfect Pan Seared Scallops
Step 1: Dry the Scallops
Pat the scallops completely dry using paper towels. This is the most important step for achieving a beautiful golden crust.
Step 2: Season
Season both sides with salt and black pepper.
Step 3: Heat the Pan
Heat olive oil and butter in a large skillet over medium-high heat until very hot.
Step 4: Sear
Place scallops in a single layer without overcrowding the pan.
Cook for 2–3 minutes without touching them. Flip and cook another 1–2 minutes until opaque and lightly golden.
Step 5: Serve
Spoon walnut basil pesto onto a serving platter or individual plates. Arrange the scallops on top and finish with fresh lemon wedges.
Tips for the Best Pan Seared Scallops
- Use dry-packed scallops whenever possible.
- Pat scallops thoroughly dry before cooking.
- Make sure the pan is very hot before adding the scallops.
- Do not overcrowd the skillet.
- Resist the urge to move them while searing.
- Slightly undercooked scallops are better than overcooked scallops.
Serving Suggestions
These walnut basil pesto scallops pair perfectly with:
Easy Pan Seared Scallops with Walnut Basil Pesto
- Total Time: 16 minutes
- Yield: 4 SERVINGS 1x
Description
Perfectly golden pan seared scallops topped with fresh homemade walnut basil pesto make an elegant seafood dinner that’s surprisingly easy to prepare. Ready in under 20 minutes, this restaurant-quality recipe is perfect for date nights, holidays, or whenever you’re craving a special meal.
Ingredients
Walnut Basil Pesto
- 2 cups fresh basil leaves
- 1/2 cup walnuts
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Scallops
- 1 pound large sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Instructions
- Add basil, walnuts, Parmesan cheese, garlic, olive oil, salt, and pepper to a food processor. Blend until smooth. Set aside.
- Pat the scallops completely dry with paper towels.
- Season both sides of the scallops with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Once hot, add the scallops in a single layer, leaving space between each one.
- Cook for 2–3 minutes without moving them until a golden crust forms.
- Flip and cook another 1–2 minutes until opaque and lightly golden.
- Transfer scallops to a serving plate.
- Spoon walnut basil pesto over the scallops.
- Serve immediately with lemon wedges.
Notes
- Dry-packed scallops produce the best sear.
- Thoroughly drying the scallops is the secret to a beautiful golden crust.
- Do not overcrowd the skillet.
- Pesto can be made up to 5 days in advance.
- Serve over risotto, angel hair pasta, or alongside roasted vegetables.
- Prep Time: 10 MINUTES
- Cook Time: 6 MINUTES
- Category: APPETIZER | DINNER
- Method: STOVETOP
- Cuisine: American
Storage
Store leftover scallops in an airtight container in the refrigerator for up to 2 days.
Store pesto separately for up to 5 days in the refrigerator.
Reheat gently to avoid overcooking the scallops.
Frequently Asked Questions
What is the best type of scallop for searing?
Large dry-packed sea scallops are ideal because they caramelize beautifully and have the best flavor.
Can I make the pesto ahead of time?
Yes. The walnut basil pesto can be prepared up to 5 days in advance and stored in the refrigerator.
Can I substitute another nut?
Absolutely. Pine nuts, almonds, pecans, or pistachios work well in place of walnuts.
How do I know when scallops are done?
The center should be slightly translucent and the outside should have a golden crust. Overcooked scallops become rubbery.
Final Thoughts
These Pan Seared Scallops with Walnut Basil Pesto are proof that elegant seafood dinners don’t have to be complicated. The combination of sweet, buttery scallops and fresh homemade pesto creates a dish that feels special enough for entertaining but easy enough for any night of the week. Serve them with your favorite side dish and enjoy a restaurant-worthy meal right at home.
