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
Scale
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