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Seared Scallops with Spinach Pesto

Five perfectly seared scallops resting on a bed of vibrant green spinach pesto sauce.
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This recipe provides instructions for achieving perfectly seared sea scallops and pairing them with a fresh, homemade spinach pesto sauce.

Ingredients

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  • 1 lb large sea scallops, patted very dry
  • 1 tablespoon olive oil (for searing)
  • 1 tablespoon butter (for searing)
  • Salt and black pepper to taste
  • 2 cups fresh spinach, packed
  • 1/2 cup fresh basil leaves
  • 1/4 cup toasted walnuts or pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil (for pesto)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Spinach Pesto: Combine spinach, basil, nuts, Parmesan cheese, and garlic in a food processor. Pulse until coarsely chopped.
  2. Slowly drizzle in the 1/2 cup of extra virgin olive oil while the processor runs until the pesto reaches your desired consistency.
  3. Stir in the lemon juice and season with salt and pepper. Set aside.
  4. Prepare the Scallops: Season the dry scallops lightly on both sides with salt and pepper.
  5. Heat a heavy-bottomed skillet (cast iron is best) over medium-high heat until very hot. Add 1 tablespoon of olive oil.
  6. Carefully place the scallops in the hot pan, ensuring they do not touch. Sear for 2 to 3 minutes without moving them until a deep golden-brown crust forms.
  7. Flip the scallops. Add the butter to the pan. Cook for another 1 to 2 minutes, basting with the melted butter, until the scallops are opaque throughout but still tender. Do not overcook.
  8. To serve, spoon a portion of the spinach pesto onto each plate. Arrange the seared scallops on top of the pesto.

Notes

  • For the best sear, ensure your scallops are completely dry before seasoning and placing them in the hot pan. Moisture prevents browning.
  • If your pesto seems too thick, add a teaspoon of water or more olive oil until it loosens slightly.
  • If you do not have pine nuts, walnuts or almonds work well in the pesto.
  • Serve immediately with crusty bread or simple steamed asparagus.

Nutrition

Find it online: https://spoonswirl.com/seared-scallops-with-spinach-pesto/