Easy Pan Seared Scallops with Walnut Basil Pesto
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.
- Prep Time: 10 MINUTES
- Cook Time: 6 MINUTES
- Total Time: 16 minutes
- Yield: 4 SERVINGS 1x
- Category: APPETIZER | DINNER
- Method: STOVETOP
- Cuisine: American
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.