With just a handful of ingredients, these Seared Scallops are perfectly cooked and golden, then served with a super simple, but luxurious pesto cream sauce. It’s the perfect option for nicer dinner parties or guests, though great for an easy weeknight dinner too, since it’s ready in under 20 minutes!
Another wonderful way to enjoy scallops is our seared scallops with crispy pancetta.
Easy Seared Scallops Recipe
These scallops look and taste like they’re straight from a fine dining menu. And, honestly, they could be. This is definitely one of those recipes to keep on hand for dinner guests, but also great for a special weeknight dinner.
The secret no one will guess? These Seared Scallops with Pesto Cream Sauce are so easy to make. The scallops cook in just 5 minutes and the pesto sauce is ready in just a few minutes more. 20 minutes in the kitchen and you have a dinner fit for your finest friends and family.
What Are Scallops?
Scallops are a type of shellfish and bivalve mollusk, related to clams, oysters, and mussels. They have a sweet, slightly buttery flavor and a delicate, tender texture. Like shrimp, they cook very quickly which makes them an ideal candidate for easy seafood dinners.
Bay Scallops vs Sea Scallops
There are many varieties of scallops but the two primary types are bay scallops, which are found in the bays of the East Coast, and sea scallops, which are harvested from the sea floor. They have similar taste and texture but bay scallops are quite tiny compared to sea scallops.
Ingredients Needed
The ingredient list for this seared scallop recipe is quite short – just 8 items!
(Scroll below to the printable recipe card for details and measurements.)
- Scallops – You’ll want large sea scallops for this recipe.
- Salt & pepper – For flavor.
- Butter – Unsalted, to avoid making the dish too salty.
- Heavy cream – The base of the cream sauce.
- Chicken broth – Low sodium is best.
- Basil pesto – Grab a jar at the store or make our homemade pesto sauce (highly recommended!)
- Capers – Adds a tangy, salty flavor to the sauce.
- Basil leaves – A final garnish.
Thawing Frozen Scallops
Unless you live on the coast, you’ll likely be using frozen scallops to make this recipe. Look for ones that are wild-caught and sustainable if possible. You’ll want the scallops to be completely thawed before searing. There are two easy ways to do this:
- Overnight in the fridge. Place the package of scallops in the fridge the night before and by dinner time, they should be ready to go.
- In a bowl of water. If you forgot to take them out ahead of time, you can also thaw the scallops in a bowl of cool water. Swap for fresh water every 15 minutes or so. They should thaw within an hour.
How to Cook Scallops with Pesto Cream Sauce
Here are the few easy steps to making these seared scallops with pesto cream sauce.
(Scroll below to the printable recipe card for details and measurements.)
- Sear the scallops. Dry the scallops and remove the muscle if it’s still attached. Season with salt and pepper. Once butter is sizzling in the pan, add the scallops. Cook for 1 1/2 to 2 minutes per side, until golden brown. Transfer to a plate.
- Make the cream sauce. For the pesto cream sauce, bring the cream, broth, pesto, and capers to a boil. Reduce heat and simmer until thickened.
- Serve. Add the sauce to each plate, then top with scallops. Garnish with basil and serve with some roasted asparagus.
Tips for Success
First time cooking scallops? Here are a few helpful tips.
- Remove excess moisture. For the scallops to brown properly, there shouldn’t be any moisture. Pat them dry with a paper towel before adding to the pan.
- Use a cast iron skillet. If you can, sear your scallops in a cast iron skillet. But even if you use a regular skillet, be sure it’s properly hot and the butter is melted before adding the scallops.
- Don’t over-crowd the pan. Leave space between each scallop. If they’re placed too closely together, they can steam instead of sear.
- Remove from the pan immediately. As soon as the second side is golden brown, transfer the scallops from the pan so they don’t continue cooking.
Serving Suggestions
Scallops should be enjoyed as soon as they finish cooking. In addition to the cream sauce, I like to serve these with some roasted asparagus (though air fryer asparagus works too!). You could swap that out for another veggie, like roasted broccoli or brussels sprouts, if you wanted. Some soft dinner rolls would also be perfect for soaking up the last of the cream sauce!
More Seafood Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Scallops with Pesto Cream Sauce
Ingredients
- 1 pound large scallops (thawed if frozen), about 20 scallops
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/4 cup low sodium chicken broth
- 2 tablespoons basil pesto
- 2 tablespoons capers , rinsed and drained
- fresh basil leaves , roughly chopped, for garnish
- roasted asparagus , for serving
Instructions
- Pat scallops dry with paper towels and remove the small band of muscle if it’s still attached; sprinkle with the pepper and salt.
- Melt butter in an extra large nonstick skillet over medium heat. Once sizzling, add scallops and cook 1 1/2 to 2 minutes, flip and cook another 1 1/2 to 2 minutes until translucent and golden brown on the outside. Transfer scallops to a plate.
- Add cream, chicken broth, pesto, and capers to the skillet; bring to a boil, then reduce heat and simmer until thickened, 2 to 3 minutes.
- Evenly distribute the sauce among plates, top with 4 to 5 scallops, garnish with basil, and serve with a few roasted asparagus spears.
