Indulge your senses with a dish that embodies the essence of Italian cuisine: Scallops with Pesto Cream Sauce. This exquisite recipe is not just a meal; it's an experience that promises to elevate your dining table and impress your guests. With tender, perfectly seared scallops enveloped in a rich, aromatic pesto cream sauce, each bite is a delightful fusion of flavors that will leave you craving more. Whether you’re looking for a romantic dinner or a way to impress friends at your next gathering, this quick and easy recipe delivers gourmet results in just 25 minutes. Get ready to dive into a culinary adventure that will tantalize your taste buds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 pound scallops
- 1/2 cup pesto
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Pat the scallops dry with paper towels to remove excess moisture. This ensures they will sear properly and develop a golden-brown crust.
- Season the scallops generously with salt and freshly ground black pepper on both sides. Use kosher salt for best flavor distribution.
- Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil is shimmering and almost smoking.
- Carefully place the scallops in the hot pan, making sure they are not touching each other. This allows them to sear properly and develop a golden crust.
- Cook the scallops for approximately 2-3 minutes on the first side without moving them. Look for a golden-brown color developing on the bottom.
- Gently flip the scallops using tongs and cook for an additional 1-2 minutes on the other side until they are opaque and just cooked through.
- Remove the scallops from the pan and set aside on a warm plate. Keep them covered to retain heat.
- In the same pan, reduce heat to medium and add heavy cream and pesto. Stir continuously to combine and create a smooth sauce.
- Simmer the pesto cream sauce for 2-3 minutes until it slightly thickens, stirring occasionally to prevent burning.
- Return the scallops to the pan and gently coat them with the pesto cream sauce, warming them for 30-45 seconds.
- Plate the scallops, drizzle with additional pesto cream sauce, and garnish with fresh basil leaves.
- Serve immediately while the scallops are hot and the sauce is creamy, ideally paired with crusty bread or over pasta.
Tips
- Dry Scallops Thoroughly: Before cooking, ensure your scallops are patted dry with paper towels. This crucial step helps achieve that beautiful golden-brown crust when searing.
- Season Generously: Don’t skimp on the salt and pepper! Season both sides of the scallops well for maximum flavor.
- Use High Heat: Make sure your skillet is hot enough before adding the scallops. A shimmering, almost smoking oil indicates the right temperature for a perfect sear.
- Don’t Overcrowd the Pan: Place scallops in the pan with space between them. Overcrowding can lead to steaming instead of searing, preventing that coveted crust.
- Watch the Cooking Time: Scallops cook quickly! Aim for 2-3 minutes on the first side and 1-2 minutes on the second side. They should be opaque and slightly firm to the touch when done.
- Create a Velvety Sauce: When making the pesto cream sauce, stir continuously to avoid burning and achieve a smooth, creamy consistency.
- Serve Immediately: For the best experience, serve the scallops right after plating. They are best enjoyed hot, paired with crusty bread or over a bed of pasta.
Nutrition Facts
Calories: 640kcal
Carbohydrates: g
Protein: g
Fat: 58g
Saturated Fat: 2g
Cholesterol: 80mg
