Seared Scallops with Creamy Pesto Sauce: A Gourmet Delight at Home

Are you looking to elevate your weeknight dinner or impress guests with a restaurant-worthy dish? Look no further than seared scallops with creamy pesto sauce. This recipe is surprisingly easy to make, delivering an explosion of flavor and a touch of elegance. The sweetness of the scallops perfectly complements the vibrant pesto and the richness of the cream sauce, creating a symphony of textures and tastes that will leave you wanting more.

This blog post will guide you through each step of creating this culinary masterpiece, from selecting the freshest scallops to mastering the art of the perfect sear. We’ll also delve into the secrets of crafting a luscious pesto cream sauce that will coat the scallops beautifully. Get ready to embark on a delicious journey!

Why This Scallops with Pesto Cream Sauce Recipe Works

There are several reasons why this recipe is a winner:

* **Quick and Easy:** Despite its gourmet appearance, this dish can be prepared in under 30 minutes, making it perfect for busy weeknights.
* **Impressive Presentation:** The seared scallops atop a bed of creamy pesto sauce look stunning, making it ideal for special occasions.
* **Flavorful and Balanced:** The combination of sweet scallops, herbaceous pesto, and rich cream creates a harmonious blend of flavors that is both satisfying and sophisticated.
* **Versatile:** You can easily adapt this recipe to your liking by adding different vegetables, herbs, or spices.
* **Uses readily available ingredients:** Most of the ingredients are easily accessible in your local grocery store.

Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Scallops:** 1 pound of large sea scallops, preferably dry-packed (about 12-16 scallops)
* **Pesto:** 1/2 cup of fresh pesto (homemade or store-bought; see our homemade pesto recipe below!)
* **Heavy Cream:** 1/2 cup
* **Dry White Wine (Optional):** 1/4 cup (such as Sauvignon Blanc or Pinot Grigio) This adds acidity and depth.
* **Garlic:** 2 cloves, minced
* **Butter:** 2 tablespoons, divided (1 tbsp for searing, 1 tbsp for the sauce)
* **Olive Oil:** 1 tablespoon
* **Salt and Black Pepper:** To taste
* **Fresh Lemon Juice:** 1 tablespoon
* **Fresh Parsley:** Chopped, for garnish
* **Red Pepper Flakes (Optional):** A pinch, for a touch of heat

Homemade Pesto Recipe (Optional)

While store-bought pesto works well, homemade pesto takes this dish to the next level. Here’s a simple recipe:

* 2 cups fresh basil leaves, packed
* 1/2 cup grated Parmesan cheese
* 1/3 cup pine nuts, toasted
* 2 cloves garlic
* 1/4 cup olive oil
* Salt and pepper to taste

**Instructions:**

1. Combine basil, Parmesan cheese, pine nuts, and garlic in a food processor.
2. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
4. Season with salt and pepper to taste.

Step-by-Step Instructions

Now, let’s get cooking! Follow these simple steps to create seared scallops with creamy pesto sauce:

**Step 1: Prepare the Scallops**

1. **Pat Dry:** Thoroughly pat the scallops dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the scallops instead of allowing them to brown properly. Do this gently, but thoroughly.
2. **Season:** Season the scallops generously with salt and black pepper on both sides. Don’t be shy with the seasoning; it will enhance the flavor of the scallops.

**Step 2: Sear the Scallops**

1. **Heat the Pan:** Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates almost immediately. Avoid non-stick pans as they don’t get hot enough for a proper sear.
2. **Add Oil and Butter:** Add 1 tablespoon of olive oil and 1 tablespoon of butter to the hot pan. The combination of oil and butter prevents the butter from burning and adds richness to the scallops.
3. **Sear the Scallops:** Once the butter is melted and the pan is shimmering, carefully place the scallops in the hot pan in a single layer, making sure not to overcrowd the pan. Overcrowding will lower the pan temperature and prevent proper searing. Work in batches if necessary.
4. **Sear for 2-3 Minutes per Side:** Sear the scallops for 2-3 minutes per side, or until they are golden brown and caramelized on the outside and opaque throughout. Avoid moving the scallops around while they are searing to allow a crust to form. A well-seared scallop will release easily from the pan.
5. **Remove from Pan:** Once the scallops are seared, remove them from the pan and set them aside on a plate. Cover loosely with foil to keep them warm.

**Step 3: Make the Creamy Pesto Sauce**

1. **Sauté Garlic:** In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
2. **Deglaze the Pan (Optional):** If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. This adds depth of flavor to the sauce. Let the wine simmer for about 1 minute, or until it has reduced slightly.
3. **Add Cream and Pesto:** Pour in the heavy cream and stir to combine. Add the pesto and stir until the sauce is smooth and heated through. Bring to a gentle simmer.
4. **Season the Sauce:** Season the sauce with salt, black pepper, and a pinch of red pepper flakes (if using) to taste. Remember that pesto is already salty, so start with a small amount of salt and adjust as needed.
5. **Simmer and Thicken:** Let the sauce simmer for a few minutes, or until it has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
6. **Add Lemon Juice:** Stir in the fresh lemon juice to brighten the sauce and balance the richness of the cream.

**Step 4: Assemble and Serve**

1. **Plate the Sauce:** Spoon the creamy pesto sauce onto plates.
2. **Arrange Scallops:** Arrange the seared scallops on top of the sauce.
3. **Garnish:** Garnish with fresh chopped parsley and a drizzle of olive oil (optional).
4. **Serve Immediately:** Serve immediately and enjoy!

Tips for the Perfect Seared Scallops with Creamy Pesto Sauce

Here are some tips to ensure your seared scallops with creamy pesto sauce are a success:

* **Use Dry-Packed Scallops:** Dry-packed scallops are less likely to release excess water during cooking, resulting in a better sear. If you can only find wet-packed scallops, soak them in cold water for 30 minutes, then drain and pat them dry thoroughly.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Cook in batches if necessary.
* **Use High Heat:** High heat is essential for achieving a good sear. Make sure your pan is hot before adding the scallops.
* **Don’t Overcook the Scallops:** Overcooked scallops will be tough and rubbery. Cook them just until they are opaque throughout.
* **Adjust Seasoning:** Taste the sauce and adjust the seasoning as needed. Remember that pesto is already salty, so start with a small amount of salt.
* **Make it Ahead (Partially):** You can make the pesto sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the scallops.
* **Spice it up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Add Vegetables:** Consider adding vegetables like asparagus, spinach, or sun-dried tomatoes to the sauce for added flavor and nutrition. Sauté these vegetables before adding the garlic.

Serving Suggestions

Seared scallops with creamy pesto sauce can be served as an appetizer or a main course. Here are some serving suggestions:

* **Appetizer:** Serve a few scallops per person as a starter.
* **Main Course:** Serve with pasta, risotto, or polenta.
* **Side Dishes:** Serve with a side of roasted vegetables, a simple salad, or crusty bread for dipping.
* **Wine Pairing:** Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish.

Variations

Here are some variations of this recipe to try:

* **Scallops with Sun-Dried Tomato Pesto:** Use sun-dried tomato pesto instead of regular pesto.
* **Scallops with Lemon-Garlic Sauce:** Omit the pesto and make a simple lemon-garlic sauce with butter, garlic, lemon juice, and white wine.
* **Scallops with Brown Butter Sauce:** Sear the scallops in brown butter for a nutty and rich flavor.
* **Scallops with White Wine Sauce:** Create a classic white wine sauce with shallots, garlic, white wine, and cream.
* **Add different Herbs:** Incorporate fresh herbs like thyme, rosemary, or chives into the sauce for added flavor.
* **Use Different Cheeses:** Experiment with different types of cheese in the pesto, such as Pecorino Romano or Asiago.

Nutritional Information (Approximate, per serving)

* Calories: 450-550
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 10-15g

*Note: Nutritional information may vary depending on the specific ingredients used.*

Frequently Asked Questions (FAQs)

**Q: Can I use frozen scallops?**

A: Yes, you can use frozen scallops, but make sure to thaw them completely before cooking. Place the frozen scallops in the refrigerator overnight or in a sealed bag in cold water for about 30 minutes. Pat them dry thoroughly before searing.

**Q: Can I make the pesto sauce ahead of time?**

A: Yes, you can make the pesto sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it before adding the scallops.

**Q: Can I freeze the seared scallops with creamy pesto sauce?**

A: While you *can* freeze this dish, it’s not recommended. The texture of the scallops and the sauce may change upon thawing, becoming less appealing. It’s best enjoyed fresh.

**Q: How do I know when the scallops are cooked through?**

A: Scallops are cooked through when they are opaque throughout and slightly firm to the touch. Avoid overcooking them, as they will become tough and rubbery.

**Q: What if my pesto is too thick?**

A: If your pesto is too thick, add a little more olive oil, one tablespoon at a time, until you reach the desired consistency.

**Q: Can I use half-and-half instead of heavy cream?**

A: While you can substitute half-and-half for heavy cream, the sauce will be less rich and may not thicken as much. Heavy cream provides the best texture and flavor.

**Q: What other pasta shapes work well with this sauce?**

A: Fettuccine, linguine, and angel hair pasta are all excellent choices. Shell-shaped pasta like conchiglie also work well, as they capture the sauce nicely.

**Q: Can I add other seafood to this dish?**

A: Yes! Shrimp, mussels, or clams would be delicious additions. Add them to the pan after sautéing the garlic and before adding the white wine (if using).

Conclusion

Seared scallops with creamy pesto sauce are a delightful and impressive dish that is surprisingly easy to make at home. With just a few simple ingredients and steps, you can create a gourmet experience that will wow your family and friends. So, gather your ingredients, follow our tips, and get ready to enjoy a truly unforgettable meal!

Bon appétit!