Scallops with Pesto Cream Sauce

Angled view of a plate of scallops with pesto cream and asparagus

Scallops with Pesto Cream Sauce

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 inunder 20 minutes!

Prep Time10

Cook Time7

Total Time17

Course: Main Course

Cuisine: American

Keyword: best scallops recipe, Scallops recipe, seared scallops

Servings: servings

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.

Notes

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.

Nutrition