10 Best Scallops With Pesto Cream Sauce Recipes

Picture a plate of succulent scallops, perfectly seared to a golden brown, nestled in a vibrant green pesto cream sauce. This mouthwatering combination is just the beginning of what you'll discover in these top 10 scallop and pesto cream sauce recipes. You'll find classic pairings and innovative twists that'll challenge your culinary skills and delight your taste buds. Whether you're a seafood enthusiast or simply looking to impress at your next dinner party, these recipes offer something for every palate. But before you immerse yourself in the world of scallops and pesto, there's one essential technique you'll need to master to elevate your dishes to restaurant-quality.

Table of Contents

Key Takeaways

Classic Scallops Pesto Alfredo combines Italian cuisine with seafood, featuring sea scallops, heavy cream, pesto, and fettuccine pasta.
Mediterranean Scallop Pesto Linguine fuses Italian flavors with scallops, pesto, and white wine, often including sun-dried tomatoes and pine nuts.
Grilled Scallops With Pesto Drizzle pairs tender scallops with herbaceous pesto sauce, served with crusty bread for sauce absorption.
Scallop Pesto Risotto combines delicate scallops with creamy risotto and vibrant pesto, slowly cooked for perfect consistency.
Scallop Pesto Zucchini Noodles offers a low-carb alternative using spiralized zucchini, paired with tender scallops and light pesto cream sauce.

Classic Scallops Pesto Alfredo

Scallops Pesto Alfredo is a delightful fusion of Italian and seafood cuisine, combining the rich, creamy texture of Alfredo sauce with the vibrant flavors of pesto and the delicate sweetness of scallops. This elegant dish is perfect for a special occasion or a luxurious weeknight dinner, offering a balance of indulgence and sophistication.

The key to perfecting this recipe lies in properly searing the scallops to achieve a golden-brown crust while maintaining their tender interior. The pesto cream sauce, made with fresh basil, Parmesan cheese, and a touch of garlic, complements the scallops beautifully, creating a harmonious blend of flavors that will tantalize your taste buds.

Ingredients:

1 pound large sea scallops
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup prepared pesto
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1/4 cup chopped fresh basil leaves
8 ounces fettuccine pasta

To prepare the dish, start by cooking the fettuccine according to package instructions. While the pasta cooks, pat the scallops dry with paper towels and season them with salt and pepper.

Heat olive oil in a large skillet over medium-high heat and sear the scallops for 2-3 minutes per side until golden brown. Remove the scallops and set aside. In the same skillet, melt butter and sauté garlic until fragrant.

Add heavy cream, pesto, and Parmesan cheese, stirring until the sauce thickens. Add lemon juice and return the scallops to the skillet, coating them with the sauce. Toss the cooked pasta with the scallops and sauce, garnish with fresh basil, and serve immediately.

For best results, verify your scallops are completely dry before searing to achieve a perfect golden crust. Avoid overcooking the scallops, as they can become tough and rubbery.

If the sauce becomes too thick, you can thin it out with a little pasta water. For a lighter version, you can substitute half-and-half for the heavy cream. Finally, feel free to adjust the amount of pesto and Parmesan cheese to suit your taste preferences.

Mediterranean Scallop Pesto Linguine

Mediterranean Scallop Pesto Linguine is a delightful fusion of Italian and seafood cuisine, combining the rich flavors of basil pesto with succulent sea scallops. This dish perfectly balances the delicate taste of scallops with the bold, herbaceous notes of pesto, all brought together by a creamy sauce that coats each strand of linguine.

This recipe elevates the classic pesto pasta by introducing tender scallops and a touch of Mediterranean flair. The addition of sun-dried tomatoes and pine nuts adds depth and texture to the dish, while a splash of white wine enhances the overall flavor profile. It's an elegant yet easy-to-prepare meal that's perfect for a special dinner at home or impressing guests.

1 pound linguine pasta
1 pound large sea scallops
1/2 cup prepared basil pesto
1/2 cup heavy cream
1/4 cup white wine
1/4 cup sun-dried tomatoes, chopped
1/4 cup pine nuts, toasted
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish

Cook the linguine in salted boiling water according to package instructions until al dente. While the pasta cooks, pat the scallops dry and season with salt and pepper.

Heat olive oil in a large skillet over medium-high heat and sear the scallops for about 2 minutes per side until golden brown. Remove scallops and set aside. In the same skillet, sauté garlic for 30 seconds, then add white wine to deglaze the pan.

Reduce heat to medium-low and stir in pesto and cream. Simmer for 2-3 minutes until slightly thickened. Add the cooked linguine, scallops, sun-dried tomatoes, and pine nuts to the skillet, tossing gently to coat everything in the sauce. Serve immediately, garnished with fresh basil leaves.

For best results, make sure your scallops are completely dry before searing to achieve a golden crust. Be careful not to overcook the scallops, as they can quickly become rubbery.

If the sauce becomes too thick, you can thin it out with a little pasta cooking water. To add an extra layer of flavor, consider grating some Parmigiano-Reggiano cheese over the dish just before serving. This recipe is versatile, so feel free to add other Mediterranean ingredients like olives or artichoke hearts to suit your taste preferences.

Lemon Basil Scallop Cream

Lemon Basil Scallop Cream is a delightful dish that combines the delicate sweetness of scallops with the bright, zesty flavors of lemon and aromatic basil. This elegant recipe is perfect for a special dinner or when you want to impress your guests with a restaurant-quality meal at home.

The creamy sauce, infused with lemon and basil, complements the tender scallops beautifully, creating a harmonious balance of flavors. The dish is both light and indulgent, making it an ideal choice for warm summer evenings or as a luxurious comfort food during colder months.

1 pound sea scallops
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup heavy cream
2 tablespoons fresh lemon juice
Zest of 1 lemon
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese

To prepare the dish, start by patting the scallops dry with paper towels and seasoning them with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the scallops for about 2 minutes per side until golden brown. Remove the scallops from the pan and set aside.

In the same skillet, reduce the heat to medium and add minced garlic, sautéing for about 30 seconds. Pour in the heavy cream, lemon juice, and lemon zest, stirring to combine. Simmer the sauce for 3-4 minutes until it starts to thicken.

Add the chopped basil, butter, and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Return the scallops to the pan, coating them with the sauce, and cook for an additional 1-2 minutes until heated through.

For best results, make sure your scallops are completely dry before searing to achieve a golden-brown crust. Be careful not to overcook the scallops, as they can quickly become rubbery. If you prefer a thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the cream mixture.

Serve the Lemon Basil Scallop Cream immediately over pasta, rice, or with crusty bread to soak up the delicious sauce.

Grilled Scallops With Pesto Drizzle

Grilled scallops with a pesto drizzle offer a delightful combination of flavors and textures. The sweet, tender scallops pair beautifully with the vibrant, herbaceous pesto, creating a dish that's both elegant and satisfying. This recipe is perfect for a summer evening or a special occasion when you want to impress your guests with minimal effort.

The key to this dish is using fresh, high-quality ingredients and mastering the grilling technique. When cooked properly, scallops develop a golden-brown crust while remaining tender and juicy on the inside. The pesto drizzle adds a burst of flavor and color, elevating the dish to restaurant-quality status.

Ingredients:

1 pound large sea scallops
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup prepared pesto sauce
2 tablespoons heavy cream
Lemon wedges for serving

To prepare the dish, pat the scallops dry with paper towels and season them with salt and pepper. Preheat your grill or grill pan to high heat. Brush the scallops lightly with olive oil and place them on the hot grill. Cook for 2-3 minutes per side, or until they develop a golden crust and are just cooked through.

While the scallops are cooking, mix the pesto with heavy cream in a small bowl. Once the scallops are done, transfer them to a serving plate and drizzle with the pesto cream sauce. Serve immediately with lemon wedges on the side.

For best results, verify your scallops are completely dry before grilling to achieve a good sear. Be careful not to overcook them, as they can quickly become rubbery. If you don't have a grill, you can use a cast-iron skillet over high heat for similar results.

The pesto cream sauce can be made ahead of time and gently reheated before serving. Feel free to adjust the ratio of pesto to cream to suit your taste preferences.

Scallop Pesto Risotto

Scallop Pesto Risotto is a luxurious and flavorful dish that combines the delicate sweetness of scallops with the rich, creamy texture of risotto and the vibrant flavors of pesto. This elegant meal is perfect for special occasions or when you want to impress your dinner guests with a restaurant-quality dish at home.

The key to a successful Scallop Pesto Risotto lies in the careful preparation of each component. The risotto should be cooked slowly, allowing the rice to absorb the broth gradually and release its starches for a creamy consistency. Meanwhile, the scallops should be seared quickly to achieve a golden crust while maintaining their tender interior. The pesto adds a burst of fresh, herbal flavor that ties the whole dish together.

1 1/2 cups Arborio rice
1 pound sea scallops
4 cups chicken or seafood broth
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup prepared pesto
1/4 cup heavy cream
2 tablespoons olive oil
2 tablespoons butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish

Begin by heating the broth in a separate pot and keeping it warm. In a large skillet, sauté the onion and garlic in olive oil until translucent. Add the rice and toast for a minute, then pour in the wine and let it absorb. Gradually add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 18-20 minutes.

In a separate pan, sear the scallops in butter for 1-2 minutes per side until golden brown. Once the risotto is creamy and al dente, stir in the pesto, cream, and Parmesan cheese. Gently fold in the seared scallops, season with salt and pepper, and garnish with fresh basil leaves before serving.

For the best results, make sure that your scallops are dry before searing to achieve a nice golden crust. Be careful not to overcook them, as they can quickly become rubbery.

When making the risotto, maintain a gentle simmer and stir frequently to prevent sticking and encourage even cooking. If you prefer a lighter version, you can substitute the heavy cream with half-and-half or additional broth. Remember that the risotto will continue to thicken as it cools, so serve immediately for the ideal consistency.

Pesto Scallop Fettuccine

Pesto Scallop Fettuccine is a delightful fusion of Italian flavors and succulent seafood. This dish combines tender sea scallops with a creamy pesto sauce, all served over a bed of perfectly cooked fettuccine pasta. The result is a luxurious and satisfying meal that's perfect for special occasions or when you want to treat yourself to something extra special.

The key to this recipe lies in the balance between the rich, herbaceous pesto and the delicate sweetness of the scallops. By searing the scallops to golden perfection and tossing them with the pesto cream sauce, you create a harmonious blend of flavors and textures that will impress even the most discerning palates.

1 pound sea scallops
1 pound fettuccine pasta
1 cup heavy cream
1/2 cup prepared pesto
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish

Cook the fettuccine according to package instructions. While the pasta cooks, pat the scallops dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the scallops for 2-3 minutes per side until golden brown. Remove scallops and set aside.

In the same skillet, sauté minced garlic for 30 seconds, then add heavy cream and pesto. Simmer for 5 minutes until slightly thickened. Toss the cooked pasta with the pesto cream sauce, add the scallops back to the skillet, and gently combine. Serve immediately, garnished with grated Parmesan and fresh basil leaves.

For best results, verify your scallops are thoroughly dried before searing to achieve a perfect golden crust. Be careful not to overcook the scallops, as they can quickly become rubbery. If you prefer a thinner sauce, you can add a little pasta cooking water to the pesto cream sauce.

This dish is best served immediately, but if you need to reheat leftovers, do so gently to prevent the scallops from becoming tough.

Pan-Seared Scallops Pesto Cream

Pan-seared scallops with pesto cream sauce is a luxurious and flavorful dish that combines the delicate sweetness of scallops with the bold, herbaceous notes of pesto. This elegant recipe is perfect for a special occasion or when you want to impress your dinner guests with a restaurant-quality meal at home.

The key to this dish lies in achieving a perfect sear on the scallops while creating a creamy, aromatic sauce that complements their natural flavor. The pesto cream sauce adds a rich, velvety texture and a burst of fresh basil, garlic, and pine nut flavors that perfectly balance the tender scallops.

1 pound large sea scallops
2 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup heavy cream
1/4 cup prepared pesto
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped

Pat the scallops dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and just cooked through. Remove scallops from the pan and set aside.

In the same pan, add minced garlic and sauté for 30 seconds. Pour in heavy cream, pesto, and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly. Add butter and stir until melted. Return the scallops to the pan, coating them with the sauce. Garnish with fresh parsley before serving.

For the best results, verify your scallops are completely dry before searing to achieve a golden-brown crust. Be careful not to overcook the scallops, as they can become rubbery.

If you prefer a thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the cream mixture. This dish pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.

Scallop Pesto Zucchini Noodles

Scallop Pesto Zucchini Noodles is a delightful and healthy twist on traditional pasta dishes. By swapping out regular noodles for spiralized zucchini, you create a low-carb alternative that's packed with nutrients and flavor. The tender scallops pair perfectly with the fresh, herbaceous pesto and the light cream sauce, creating a harmonious blend of textures and tastes.

This dish isn't only delicious but also quick and easy to prepare, making it ideal for busy weeknights or impressive enough for a special dinner. The vibrant green zucchini noodles provide a beautiful backdrop for the golden-brown seared scallops, while the pesto cream sauce ties everything together with its rich, savory notes.

1 pound sea scallops
4 medium zucchini
1/2 cup prepared pesto
1/4 cup heavy cream
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Grated Parmesan cheese for garnish
Lemon wedges for serving

Begin by spiralizing the zucchini to create noodles, then set aside. Pat the scallops dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the scallops for 2-3 minutes per side until golden brown. Remove the scallops and set aside.

In the same skillet, sauté the minced garlic for 30 seconds, then add the pesto and cream, stirring to combine. Add the zucchini noodles and toss to coat, cooking for 2-3 minutes until just tender. Return the scallops to the skillet to warm through. Serve immediately, garnished with Parmesan cheese and lemon wedges.

For best results, confirm your scallops are completely dry before searing to achieve a golden-brown crust. Be careful not to overcook the zucchini noodles, as they can quickly become mushy. If you prefer a thinner sauce, you can add a splash of pasta water or chicken broth to the pesto cream mixture.

This dish is best enjoyed fresh, but if you have leftovers, store the components separately and reheat gently to maintain the texture of the scallops and zucchini noodles.

Creamy Pesto Scallop Pasta

Creamy Pesto Scallop Pasta is a luxurious and flavorful dish that combines tender sea scallops with a rich, herb-infused cream sauce. This elegant meal is perfect for special occasions or when you want to impress dinner guests with a restaurant-quality dish at home.

The combination of succulent scallops and aromatic pesto creates a harmonious blend of flavors, while the cream sauce adds a velvety texture that coats each strand of pasta. This recipe is versatile and can be customized with your favorite type of pasta, though linguine or fettuccine work particularly well to capture the creamy sauce.

1 pound sea scallops
12 ounces linguine or fettuccine
1 cup heavy cream
1/2 cup prepared pesto
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup white wine
Salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish

Cook the pasta according to package instructions until al dente. Meanwhile, pat the scallops dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the scallops for about 2 minutes per side until golden brown. Remove scallops and set aside.

In the same skillet, sauté minced garlic, then deglaze with white wine. Add heavy cream and pesto, stirring to combine. Simmer until the sauce thickens slightly. Toss the cooked pasta with the sauce, then gently fold in the scallops. Serve immediately, garnished with grated Parmesan and fresh basil leaves.

For best results, verify your scallops are completely dry before searing to achieve a perfect golden crust. Be careful not to overcook the scallops, as they can become rubbery. If the sauce becomes too thick, you can thin it out with a little pasta cooking water.

This dish is best enjoyed immediately, but if you need to reheat leftovers, do so gently to prevent the scallops from becoming tough.

Scallop Pesto Garlic Bread

Scallop Pesto Garlic Bread is a delightful fusion of Italian and seafood flavors that's perfect for an appetizer or light meal. This dish combines the sweetness of seared scallops with the aromatic punch of pesto and the comforting crunch of garlic bread, creating a harmonious blend of textures and tastes.

The key to this recipe lies in achieving the perfect sear on the scallops while guaranteeing the garlic bread is crispy and golden. The pesto cream sauce ties everything together, adding a rich and herbaceous element that complements both the scallops and the bread. This dish is sure to impress guests at a dinner party or elevate a casual weeknight dinner.

12 large sea scallops
1 baguette, sliced diagonally
4 cloves garlic, minced
1/4 cup butter, softened
1/2 cup prepared pesto
1/4 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

To prepare the dish, start by making the garlic bread. Mix the minced garlic with softened butter and spread it on the baguette slices. Toast the bread until golden brown.

While the bread is toasting, pat the scallops dry and season with salt and pepper. Heat olive oil in a pan over medium-high heat and sear the scallops for about 2 minutes on each side until golden brown.

In a separate saucepan, warm the pesto and stir in the heavy cream to create the sauce. To assemble, place the seared scallops on top of the garlic bread slices, drizzle with the pesto cream sauce, and garnish with fresh basil leaves.

For best results, verify your scallops are completely dry before searing to achieve a nice golden crust. When making the pesto cream sauce, be careful not to overheat it as this can cause separation.

If you prefer a lighter version, you can substitute the heavy cream with half-and-half or milk. Don't forget to taste and adjust the seasoning of the sauce before serving. This dish is best enjoyed immediately while the scallops are warm and the bread is still crispy.

Frequently Asked Questions

Can Frozen Scallops Be Used Instead of Fresh Ones?

Ever wondered if you can swap fresh scallops for frozen ones? You're in luck!

Frozen scallops can definitely be used in your recipes. They're often cheaper and more readily available. Just make sure to thaw them properly in the fridge overnight.

Pat them dry before cooking to get that perfect sear. While fresh scallops might've a slightly better texture, frozen ones are still delicious and work great in most dishes.

Don't be afraid to give them a try!

What's the Best Wine Pairing for Scallops With Pesto Cream Sauce?

You'll want a wine that complements the rich, creamy pesto sauce without overpowering the delicate scallops.

A crisp white wine is your best bet. Try a Sauvignon Blanc for its invigorating acidity and herbal notes that'll pair nicely with the pesto.

If you prefer something a bit fuller, go for a lightly oaked Chardonnay. It'll stand up to the cream sauce while still letting the scallops shine.

Either way, you're in for a treat!

How Long Can Leftover Scallops With Pesto Cream Sauce Be Stored?

You'll want to store your leftover scallops with pesto cream sauce quickly!

Pop them in an airtight container and refrigerate within two hours of cooking. They'll keep well for up to three days.

When you're ready to eat, reheat them gently to avoid overcooking.

Remember, seafood can spoil faster than other foods, so trust your nose. If it smells fishy or off, it's best to toss it out.

Enjoy your delicious leftovers while they're still fresh!

Are There Any Dairy-Free Alternatives for the Cream in Pesto Sauce?

As they say, where there's a will, there's a way!

You'll be happy to know that there are indeed dairy-free alternatives for cream in pesto sauce. You can try using coconut milk, cashew cream, or even pureed silken tofu. These options will give your sauce a creamy texture without the dairy.

For a lighter version, you might also consider using vegetable broth or olive oil.

Don't be afraid to experiment and find the perfect substitute for your taste!

What's the Ideal Internal Temperature for Perfectly Cooked Scallops?

You'll want to aim for an internal temperature of 125°F (52°C) for perfectly cooked scallops.

They're delicate, so it's easy to overcook them. Use a meat thermometer to check the thickest part of the scallop. When they reach this temp, they'll be opaque and have a slightly firm texture.

Remember, they'll keep cooking a bit after you take them off the heat, so it's okay to pull them just shy of 125°F.

Happy cooking!