Scallops With Pesto Cream Sauce Recipe

You'll love this scallops with pesto cream sauce recipe that combines tender sea scallops with a rich, herb-infused sauce for a truly elegant meal. It's easy to make but looks impressive on the plate. Start by searing your scallops until golden brown, then whip up a creamy sauce with garlic, white wine, and pesto. The dish comes together quickly, making it perfect for special occasions or romantic dinners. Serve it with linguine or crusty bread to soak up every last drop of the delicious sauce. This recipe offers a perfect balance of flavors and textures that'll have you coming back for more. Immerse yourself to discover the secrets of this mouthwatering dish!

Key Takeaways

• Pat scallops dry, season, and sear for 2-3 minutes per side until golden brown.
• Sauté garlic, deglaze with white wine, then add cream and pesto to create the sauce.
• Simmer sauce until thickened, return scallops to coat, and finish with butter.
• Serve garnished with basil and lemon wedges, accompanied by linguine or crusty bread.
• Ensure scallops are dry before cooking and avoid overcooking to prevent rubbery texture.

History

Seafood lovers have long enjoyed the delicate flavor of scallops, but their pairing with pesto cream sauce is a relatively modern culinary innovation. You might be surprised to learn that scallops have been a prized food source for thousands of years. Ancient coastal communities around the world harvested these tasty mollusks, appreciating their sweet flavor and tender texture.

In the culinary world, scallops have been prepared in countless ways throughout history. They've been baked, fried, grilled, and even eaten raw. But it wasn't until the late 20th century that chefs began experimenting with combining scallops and pesto cream sauce.

Pesto, with its origins in Genoa, Italy, has been around since the 16th century. However, the idea of blending it into a cream sauce and pairing it with scallops is a more recent development. This fusion combines the best of both worlds – the fresh, herbal notes of pesto with the richness of cream, perfectly complementing the delicate scallop flavor.

Today, you'll find this delightful combination on menus in upscale restaurants and in home kitchens alike, proving that sometimes the best culinary creations come from unexpected pairings.

Recipe

Scallops with pesto cream sauce is a delightful and elegant dish that combines the sweet, tender flavor of scallops with a rich and aromatic sauce. This recipe elevates the classic pairing of seafood and pesto by incorporating a velvety cream sauce, creating a luxurious and satisfying meal.

Perfect for a special occasion or a romantic dinner at home, this dish is surprisingly easy to prepare yet impressive in both presentation and taste. The vibrant green pesto adds a burst of fresh herb flavor, while the cream sauce provides a smooth, indulgent base that perfectly complements the delicate scallops.

• 1 pound sea scallops
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1/2 cup heavy cream
• 1/4 cup prepared pesto
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter
• Fresh basil leaves for garnish
• Lemon wedges for serving

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 per side until golden brown. Remove scallops from the pan and set aside.

In the same pan, add minced garlic and cook for 30 seconds. Pour in white wine and scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low and add heavy cream and pesto. Simmer for 2-3 minutes until the sauce thickens slightly.

Return scallops to the pan and coat with the sauce. Remove from heat and stir in butter until melted. Serve immediately, garnished with fresh basil leaves and lemon wedges.

For best results, make certain 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 thinner sauce, you can add a splash of pasta water or additional white wine. This dish pairs well with linguine or crusty bread to soak up the delicious sauce.

Final Thoughts

This dish offers a perfect balance of flavors and textures that's sure to impress. The tender scallops paired with the creamy pesto sauce create a luxurious combination that'll delight your guests' taste buds. It's a great way to elevate a simple seafood dinner into something truly special.

Don't be afraid to experiment with this recipe. You can try different types of pesto, like sun-dried tomato or roasted red pepper, to change up the flavor profile. If you're serving vegetarians, consider substituting the scallops with grilled mushrooms or tofu for a equally delicious meat-free option.

This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a complete meal, serve it alongside a light salad and some crusty bread to soak up the extra sauce.

Frequently Asked Questions

Can I Substitute Scallops With Another Seafood in This Recipe?

You can swap out scallops for other seafood in this recipe. Shrimp would be a great alternative, offering a similar texture and quick cooking time.

If you're feeling adventurous, try chunks of firm white fish like cod or halibut. They'll soak up the pesto cream sauce beautifully.

For a twist, you could even use lobster tails for a more luxurious dish. Just remember to adjust cooking times based on your chosen seafood to guarantee it's perfectly cooked.

How Long Can I Store Leftover Pesto Cream Sauce?

You can store leftover pesto cream sauce in an airtight container in your fridge for up to 3-4 days.

It's best to use it sooner rather than later for the freshest taste.

When you're ready to use it again, give it a good stir and gently reheat it on the stove.

If it's too thick, you can thin it out with a splash of cream or milk.

What Wine Pairs Best With Scallops in Pesto Cream Sauce?

You've got a stellar dish that'd make even Cleopatra's taste buds dance!

For your scallops in pesto cream sauce, you'll want a wine that complements without overpowering. A crisp Sauvignon Blanc or unoaked Chardonnay will do the trick nicely.

These whites bring out the best in your seafood while balancing the richness of the sauce. If you're feeling adventurous, try a light Pinot Noir.

It's all about enhancing your guests' experience, so choose what you think they'll enjoy most!

Are There Any Dairy-Free Alternatives for the Cream in This Recipe?

You've got options for dairy-free alternatives!

Try coconut cream for a rich, tropical twist. It's creamy and complements the pesto beautifully.

Cashew cream is another great choice – just blend soaked cashews with water until smooth.

For a lighter option, you can use almond milk thickened with a bit of cornstarch.

Don't forget about silken tofu! Blend it until smooth for a protein-packed cream substitute.

These alternatives will keep your dish delicious and dairy-free!

Can I Prepare the Pesto Cream Sauce in Advance?

Like a symphony of flavors waiting in the wings, you can absolutely prepare the pesto cream sauce in advance!

It's a time-saving trick that'll make your dinner prep a breeze. Whip it up the day before and store it in an airtight container in the fridge.

When you're ready to serve, simply reheat it gently on the stove. Just remember to give it a good stir before using, as the ingredients might separate a bit during storage.