Scallops With Pesto Cream Sauce Recipe

You might think that creating a restaurant-quality scallop dish at home is too challenging, but you'd be surprised at how simple it can be. Scallops with pesto cream sauce is a luxurious meal that requires only five ingredients and minimal preparation time. This fusion dish combines the sweet, delicate flavor of perfectly seared scallops with a rich, vibrant sauce that'll have your taste buds singing. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe offers an accessible way to elevate your culinary skills. But what makes this particular combination so enticing?

Table of Contents

Key Takeaways

Pat scallops dry and season before searing in butter for 2-3 minutes per side until golden brown.
Create pesto cream sauce by combining heavy cream and pesto in the same pan, simmering until slightly thickened.
Gently coat seared scallops with the sauce, simmering for about a minute to warm through.
Garnish with fresh herbs like basil, parsley, or chives for added flavor and visual appeal.
Serve immediately with a lemon wedge, paired with pasta or crusty bread to absorb the sauce.

History

While we don't have a precise origin story for scallops with pesto cream sauce, it's likely a modern fusion of Italian and French culinary traditions. Scallops have been enjoyed for centuries, with evidence of their consumption dating back to ancient civilizations. The Italians have long been masters of seafood dishes, while the French are renowned for their creamy sauces.

Pesto, on the other hand, has its roots in Genoa, Italy. This flavorful sauce, made from basil, garlic, pine nuts, and olive oil, has been a staple of Italian cuisine since the 16th century. The combination of pesto with cream is a more recent development, likely emerging in the late 20th century as chefs began experimenting with fusion cuisines.

You might be surprised to learn that the pairing of scallops with pesto cream sauce probably gained popularity in upscale restaurants before making its way into home kitchens. As people became more adventurous with their cooking, they started recreating restaurant-quality dishes at home.

This delightful combination has since become a favorite among seafood lovers, offering a perfect balance of flavors and textures.

Recipe

Scallops with Pesto Cream Sauce is a luxurious yet simple dish that combines the delicate sweetness of sea scallops with the rich, herbaceous flavors of pesto. This elegant meal can be prepared quickly, making it perfect for both weeknight dinners and special occasions.

With just five ingredients, this recipe delivers restaurant-quality results in the comfort of your own kitchen. The key to success lies in using fresh, high-quality scallops and a good store-bought pesto to save time without compromising on flavor. The cream sauce ties everything together, creating a luscious coating for the perfectly seared scallops.

1 pound sea scallops
1/2 cup store-bought pesto sauce
1 cup heavy cream
2 tablespoons butter
Salt to taste

Pat the scallops dry with paper towels and season with salt. In a large skillet, melt butter over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove scallops from the pan and set aside.

In the same pan, add heavy cream and pesto, stirring to combine. Simmer the sauce for 2-3 minutes until slightly thickened. Return the scallops to the pan, coating them in the sauce, and heat through for an additional minute. Serve immediately.

For best results, verify your scallops are completely dry before searing to achieve a nice 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 splash of white wine or chicken broth to the cream and pesto mixture. This dish pairs well with pasta or crusty bread to soak up the delicious sauce. For an extra touch of elegance, garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese before serving.

Cooking Steps

You're about to commence on a culinary adventure with this simple yet elegant dish.

First, you'll prepare and cook the scallops to perfection, creating a golden-brown crust.

Then, you'll whip up a creamy pesto sauce and bring it all together, finishing with a touch of fresh herbs for added flavor and visual appeal.

Step 1. Pat Scallops Dry, Season

A essential first step in preparing this dish is ensuring your scallops are primed for a perfect sear. Start by taking your scallops out of the fridge about 30 minutes before cooking. This lets them come to room temperature, which helps them cook more evenly.

Next, grab some paper towels and pat those scallops dry. Really give them a good pat-down! You want to remove as much moisture as possible. This is imperative for getting that golden-brown crust you're after. Don't skip this step, or you'll miss out on that delicious caramelization.

Once they're dry, it's time to season. Sprinkle a pinch of salt over each scallop. Don't go overboard – you want to enhance their natural sweetness, not overpower it.

If you're feeling adventurous, you could add a tiny bit of black pepper too.

Step 2. Sear Scallops in Butter

The recipe's next essential step is searing the scallops to perfection.

You'll want to get your skillet nice and hot, so place it over medium-high heat. Add a pat of butter and let it melt, swirling it around to coat the pan evenly. As the butter begins to sizzle, it's time to add your scallops.

Gently place each scallop in the pan, making sure they're not touching each other. This gives them room to develop that beautiful golden crust you're after. Let them cook for about 2-3 minutes on each side.

Don't be tempted to move them around too much – patience is key here!

You'll know they're ready to flip when you see a golden-brown edge forming at the bottom. Use tongs or a spatula to carefully turn them over.

Once both sides are seared, they should have a lovely caramelized exterior while remaining tender and juicy inside.

Step 3. Make Pesto Cream Sauce

With your scallops perfectly seared, it's time to create the luscious pesto cream sauce that'll elevate this dish. In the same pan you used for the scallops, you'll find all those tasty bits left behind – they're flavor gold!

Now, pour in the heavy cream and watch it sizzle. As it heats up, use a wooden spoon to scrape up those flavorful bits from the bottom of the pan.

Next, add a generous dollop of pesto to the cream. Don't be shy – this is where the magic happens! Stir it in well, watching as the green swirls through the cream.

Let the sauce simmer gently for 2-3 minutes, stirring occasionally. You'll notice it start to thicken slightly, which is exactly what you want.

If the sauce seems too thick, you can thin it out with a splash of water or chicken broth. Taste it and add a pinch of salt if needed. Remember, pesto can be quite salty, so go easy.

Once your sauce is perfect, it's time to reunite it with those beautiful scallops!

Step 4. Coat Scallops With Sauce

Once your pesto cream sauce is ready, it's time to reunite it with those perfectly seared scallops. Gently slide the scallops back into the pan with the sauce. Use a spoon to carefully coat each scallop, making sure they're evenly covered with the creamy, fragrant sauce.

Let the scallops simmer in the sauce for about a minute. This will help them soak up some of the flavors and warm through. Be careful not to overcook them, though! You don't want to lose that tender texture you worked so hard to achieve.

As the scallops heat up in the sauce, you'll notice the dish coming together beautifully. The golden-brown sear on the scallops will contrast nicely with the vibrant green pesto cream. Give the pan a gentle shake to make sure everything's well combined.

Once your scallops are coated and heated through, it's time to plate up. Use a slotted spoon to transfer the scallops to your serving plates, then spoon the extra sauce over them. You're now ready to enjoy your delicious creation!

Step 5. Garnish With Fresh Herbs

Now that your scallops are beautifully coated in the pesto cream sauce, it's time to add the finishing touch. Fresh herbs won't only make your dish look more appealing but also add a burst of flavor and aroma. Choose herbs that complement the pesto, such as basil, parsley, or chives.

Grab a small handful of your chosen herbs and give them a quick rinse under cool water. Pat them dry with a paper towel to remove excess moisture.

Using a sharp knife, finely chop the herbs on a cutting board. Sprinkle the chopped herbs over your scallops and sauce, making sure to distribute them evenly.

Don't go overboard with the garnish – a little goes a long way! You want the herbs to enhance the dish, not overpower it.

If you're feeling fancy, you can also add a small lemon wedge on the side of the plate. This allows your guests to squeeze a bit of fresh lemon juice over the scallops if they'd like, adding a bright, citrusy note to the rich sauce.

Final Thoughts

Three key points make this scallops with pesto cream sauce recipe a winner. First, it's incredibly simple, using just five ingredients that you can easily find at your local grocery store.

Second, it's quick to prepare, taking only about 15 minutes from start to finish.

Third, the result is a restaurant-quality dish that'll impress your family and friends.

You'll love how versatile this recipe is. Don't have scallops? Try it with shrimp or even chicken.

You can also experiment with different types of pesto – basil is classic, but sun-dried tomato or roasted red pepper pesto would be delicious too.

If you're watching your calories, you can use half-and-half instead of heavy cream for a lighter version.

Frequently Asked Questions

Can I Use Frozen Scallops for This Recipe?

Yes, you can use frozen scallops for this recipe! They're a great option when fresh ones aren't available.

Just make sure to thaw them completely in the refrigerator overnight. Pat them dry with paper towels before cooking to remove excess moisture. This helps you get that nice golden sear.

What's a Good Substitute for Heavy Cream in This Dish?

You're in luck! Like a chef's secret weapon, there are several substitutes you can use.

Half-and-half is a great option, giving you a similar richness with fewer calories. For a dairy-free twist, try coconut milk – it'll add a tropical flair to your dish.

Greek yogurt can work too, offering a tangy kick. If you're feeling adventurous, cashew cream is a creamy, nutty alternative.

Whatever you choose, you'll still end up with a delicious sauce for your scallops!

How Long Can I Store Leftover Pesto Cream Sauce?

You can store leftover pesto cream sauce in the fridge for up to 3-4 days.

Make sure to keep it in an airtight container to maintain freshness.

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

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

Don't forget to check for any off smells or signs of spoilage before using!

Are There Any Wine Pairing Recommendations for This Scallop Dish?

Did you know that 85% of wine enthusiasts prefer white wine with seafood?

You're in luck! For this delightful scallop dish, you'll want to reach for a crisp, dry white wine. A Sauvignon Blanc or Pinot Grigio would be perfect. Their light, citrusy notes will complement the scallops beautifully without overpowering the delicate flavors.

If you're feeling adventurous, try a Chablis or Albariño. These wines' minerality will enhance the dish's creamy texture, making your taste buds dance with joy!

Can I Make This Recipe Dairy-Free?

Yes, you can definitely make this recipe dairy-free!

You'll need to swap out a few ingredients, but it's totally doable. Instead of heavy cream, try using coconut cream or a cashew-based cream alternative. For the butter, opt for a plant-based butter or olive oil.

You'll also want to make sure your pesto is dairy-free – many store-bought versions contain cheese, so look for a vegan option or make your own using nutritional yeast instead of Parmesan.

Enjoy your dairy-free creation!