Scallops With Pesto Cream Sauce Recipe

You'll love this easy recipe for scallops with pesto cream sauce! It's a perfect blend of tender seafood and rich, herbaceous flavors. Start by patting your scallops dry and searing them in a hot pan until golden-brown. Then, make the sauce by simmering heavy cream and stirring in pesto. Combine the scallops with the sauce, and you've got a restaurant-quality meal at home. Serve it over pasta or with crusty bread to soak up every last drop. Don't forget to garnish with lemon wedges for a zesty kick. This dish is sure to impress, and there's so much more to explore with this versatile recipe!

Key Takeaways

• Sear dry-patted scallops in a hot pan for 2-3 minutes per side until golden-brown and firm.
• Make pesto cream sauce by simmering heavy cream, then stirring in pesto and seasoning to taste.
• Combine seared scallops with the sauce, gently simmering for 2-3 minutes to meld flavors.
• Serve over pasta, risotto, or with crusty bread to soak up the rich sauce.
• Garnish with lemon wedges to add freshness and balance the dish's richness.

History

Where did the delightful combination of scallops and pesto cream sauce originate? You might be surprised to learn that this mouthwatering dish doesn't have a single point of origin. Instead, it's a fusion of different culinary traditions that came together over time.

Scallops have been enjoyed for centuries, with evidence of their consumption dating back to ancient civilizations. These tender morsels from the sea have long been prized for their sweet flavor and delicate texture.

On the other hand, pesto sauce has its roots in Genoa, Italy, where it was first created in the 16th century. The cream sauce element likely comes from French cuisine, known for its rich, velvety sauces.

The marriage of these ingredients is a more recent development, likely emerging in modern restaurants as chefs experimented with new flavor combinations.

You'll find this dish on menus in upscale eateries and seafood restaurants, where it's become a popular choice for those seeking a luxurious yet comforting meal.

Whether you're cooking for family or guests, this recipe offers a taste of culinary history with a contemporary twist.

Recipe

Scallops with pesto cream sauce is a delightful and elegant dish that combines the sweet, tender taste of scallops with the rich, herbaceous flavors of pesto. This recipe elevates the classic pesto sauce by incorporating cream, creating a luxurious and velvety texture that perfectly complements the delicate scallops.

This dish is perfect for a special occasion or when you want to impress your guests with a restaurant-quality meal at home. The combination of fresh scallops, aromatic basil pesto, and creamy sauce creates a harmonious blend of flavors that will tantalize your taste buds and leave you wanting more.

• 1 pound large sea scallops
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1/4 cup prepared basil pesto
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

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 the scallops and cook for 2-3 minutes per 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 the heavy cream, pesto, and lemon juice. Simmer for 2-3 minutes until slightly thickened. Stir in the butter and Parmesan cheese until melted and well combined. Return the scallops to the pan, coating them with the sauce. Serve immediately, garnished with fresh basil leaves.

For best results, make sure your scallops are completely dry before cooking to achieve a nice golden crust. Avoid overcooking the scallops, as they can become tough and rubbery.

The sauce can be adjusted to your liking by adding more cream for a thinner consistency or more pesto for a stronger flavor. This dish pairs well with pasta, risotto, or crusty bread to soak up the delicious sauce.

Cooking Steps

Let's get cooking!

You'll start by prepping and searing your scallops to perfection.

Then, you'll whip up a creamy pesto sauce that'll make your taste buds dance.

Step 1. Rinse and Pat Dry Scallops

Before diving into the cooking process, it's vital to prepare your scallops properly. Start by rinsing them under cold water to remove any sand or grit. This step guarantees you'll have a clean, grit-free eating experience.

After rinsing, gently pat the scallops dry with paper towels. It's important to get them as dry as possible, as excess moisture can prevent a nice sear from forming.

As you're drying the scallops, take a moment to inspect them. Look for any small side muscles that might still be attached. These tough bits can be easily removed by pinching and pulling them off.

Don't worry if you can't find any – they're often already removed before packaging.

Once your scallops are clean and dry, they're ready for seasoning and cooking. This simple preparation step makes a big difference in the final dish.

You'll be rewarded with perfectly seared scallops that'll impress your guests and make your pesto cream sauce shine. Remember, taking care with these small details shows your love for cooking and serving others.

Step 2. Sear Scallops in Hot Pan

With your scallops prepped and ready, it's time to focus on the essential searing process.

Heat a large, heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil with a high smoke point, like grapeseed or avocado oil. When the pan is hot, carefully place your scallops in it, leaving space between each one.

Don't overcrowd the pan, or they won't sear properly. Let the scallops cook undisturbed for about 2-3 minutes. You'll see a golden-brown crust forming on the bottom. This is exactly what you want!

Resist the urge to move them around. When it's time, use tongs to flip each scallop gently. Cook for another 1-2 minutes on the second side. The scallops should be firm to the touch but still slightly soft in the center.

Step 3. Make Pesto Cream Sauce

While your scallops rest, it's time to whip up the luscious pesto cream sauce. In the same pan you used for the scallops, add a splash of white wine to deglaze. Scrape up those tasty brown bits from the bottom – they're packed with flavor!

Once the wine has reduced, lower the heat and pour in some heavy cream. Let it simmer gently for a few minutes until it starts to thicken.

Now, it's time to add the star of the show – the pesto! Spoon in a generous dollop of your favorite store-bought or homemade pesto. Stir it into the cream sauce, watching as the vibrant green swirls through the creamy base. The aroma of basil, garlic, and pine nuts will fill your kitchen, making everyone's mouths water.

Keep stirring until the sauce is smooth and well-combined. If it's too thick, you can thin it out with a little pasta water or chicken broth.

Taste and adjust the seasoning with salt and pepper. Your pesto cream sauce is now ready to blanket those perfectly seared scallops!

Step 4. Combine Sauce With Scallops

Now that your sauce is ready, it's time to reunite it with those succulent scallops. Gently reheat your sauce in a large skillet over medium heat, stirring occasionally to prevent sticking. As the sauce warms up, you'll notice its creamy texture and inviting aroma.

Next, carefully add your cooked scallops to the skillet. Use tongs or a spoon to nestle them into the sauce, making sure each scallop is coated evenly. Let them simmer for about 2-3 minutes, allowing the flavors to meld together.

While the scallops are warming in the sauce, give the dish a taste. You might want to add a pinch of salt or a squeeze of lemon juice to brighten the flavors. Remember, you're aiming for a perfect balance between the rich pesto cream and the delicate scallops.

Once everything's heated through and seasoned to your liking, it's time to plate. Spoon the scallops and sauce onto warmed plates or shallow bowls. For an extra touch, sprinkle some fresh herbs or a few pine nuts on top.

Your scallops with pesto cream sauce are now ready to serve and enjoy!

Step 5. Garnish With Lemon Wedges

The final touch to elevate your scallops with pesto cream sauce is a simple yet effective garnish: lemon wedges. This bright addition not only adds a pop of color to your dish but also provides a fresh, zesty flavor that complements the rich cream sauce and tender scallops.

To prepare the lemon wedges, start by washing a fresh lemon thoroughly. Cut it in half lengthwise, then slice each half into 3-4 wedges. You'll want to remove any visible seeds to make eating easier for your guests.

Arrange the wedges around the edge of the plate or place them on top of the scallops for a more dramatic presentation.

When your guests are ready to eat, they can squeeze the lemon over their scallops to add a burst of citrus flavor. This not only enhances the taste but also helps cut through the richness of the cream sauce.

It's a simple touch that shows you've thought of every detail. Remember, presentation is key when serving others, and these lemon wedges are the perfect finishing touch to your impressive scallop dish.

Final Thoughts

With this scallops and pesto cream sauce recipe, you've got a versatile dish that's perfect for both casual dinners and special occasions.

It's a great way to impress your guests or treat your family to a restaurant-quality meal at home. The combination of tender scallops and rich pesto cream sauce creates a luxurious flavor that's sure to please even the pickiest eaters.

Don't be afraid to experiment with this recipe. You can try different types of pasta or even serve the scallops and sauce over rice or quinoa.

If you're looking to add more veggies, consider tossing in some sautéed cherry tomatoes or spinach. For a lighter version, you can use half-and-half instead of heavy cream.

Frequently Asked Questions

Can I Use Frozen Scallops Instead of Fresh Ones?

Imagine you're a ship's captain, steering the seas of culinary choices. Just as you'd adjust your course for changing winds, you can adapt your recipe using frozen scallops.

They're like trusty crew members, always ready to serve. While fresh scallops are ideal, frozen ones can be a great substitute. You'll want to thaw them properly and pat them dry before cooking.

They might release a bit more water, but with care, you can still create a delicious dish that'll impress your dinner guests.

What Wine Pairs Best With Scallops in Pesto Cream Sauce?

You'll love pairing a crisp white wine with your scallops in pesto cream sauce!

A Sauvignon Blanc or Pinot Grigio would be perfect. Their light, invigorating flavors won't overpower the delicate scallops and will complement the creamy pesto beautifully.

If you prefer a bit more body, try a lightly oaked Chardonnay. It'll add a lovely richness to the meal.

Whatever you choose, make sure it's chilled and ready to serve. Enjoy your delicious dinner!

How Long Can I Store Leftover Scallops With Pesto Cream Sauce?

You'll want to store your leftover scallops with pesto cream sauce properly to keep them safe and tasty.

Place them in an airtight container and pop them in the fridge within two hours of cooking. They'll stay good for up to three days.

When you're ready to enjoy them again, reheat thoroughly until they're piping hot.

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

You've got some great dairy-free options for this recipe.

Try using coconut cream or cashew cream for a rich, creamy texture. Plant-based milk alternatives like almond or oat milk can work too, but you'll need to thicken them with a bit of cornstarch.

For a lighter option, you could use vegetable broth and add a touch of nutritional yeast for a cheesy flavor.

Don't forget to adjust the seasoning to taste. Your dairy-free sauce will be just as delicious!

Can I Prepare the Pesto Cream Sauce in Advance?

Did you know that 73% of home cooks prefer make-ahead sauces?

You'll be glad to hear that you can prepare the pesto cream sauce in advance! It's a great way to save time and reduce stress when serving guests.

Simply make the sauce, let it cool, and store it in an airtight container in the fridge for up to 2 days.

When you're ready to use it, gently reheat it on low heat, stirring occasionally. It's that easy!