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Seared Scallops with Homemade Pesto + Cherry Tomatoes
This dish is greatly appreciated any time of the year, but I think Seared Scallops are especially gorgeous and festive to serve throughout the holiday season.
Have you tried cooking sea scallops at home? They truly couldn’t be any easier!
One of the fastest, most impressive dishes you can make!
Packed with protein and selenium…these little babies are a QUICK way to get a nicer dinner on your table in minutes.
Shopping for Scallops:
I prefer “dry” scallops, which do not contain chemical additives and taste much better than “wet” scallops, in my opinion. “Dry” scallops appear ivory or pinkish. “Wet” scallops are bright white.
Your scallops should smell briny and like seaweed. They should not smell offensive.
Keep your scallops in the coldest part of your fridge.
Cook your scallops the day you purchase them if possible.
➡️Try this with our Delicious Fresh Homemade Pesto Recipe.
4 servings
Ingredients:
- 1 Tbsp avocado oil
- 12 sea scallops, side muscle removed and patted completely dry
- sea salt and ground black pepper, to taste
- 1 cup cherry tomatoes
- 1/4 cup homemade pesto sauce
Instructions:
Remove your scallops from the fridge for 20-30 minutes before cooking. Do not put them in the sun or a warm place.
Heat a large skillet over medium-high heat. Add in the oil and once hot carefully add the scallops with some space in between as shown.
Season with sea salt and pepper then cook for 2 minutes undisturbed, or until they develop a golden-brown sear. Flip and continue to sear for 1-2 minutes.
Set your seared scallops aside on a plate and cover to keep warm.
In your same skillet add the cherry tomatoes and cook while stirring just until they’re starting to burst.
Return the scallops into your skillet and dollop each one with a spoonful of your homemade pesto sauce.
Serve immediately with fresh lemon wedges.
Enjoy!
❤Rachel
Ingredients
- 1 Tbsp avocado oil
- 12 sea scallops, side muscle removed and patted completely dry
- sea salt and ground black pepper, to taste
- 1 cup cherry tomatoes
- 1/4 cup homemade pesto sauce
Instructions
- Remove your scallops from the fridge for 20-30 minutes before cooking. Do not put them in the sun or a warm place.
- Heat a large skillet over medium-high heat. Add in the oil and once hot carefully add the scallops with some space in between as shown.
- Season with sea salt and pepper then cook for 2 minutes undisturbed, or until they develop a golden-brown sear. Flip and continue to sear for 1-2 minutes.
- Set your seared scallops aside on a plate and cover to keep warm.
- In your same skillet add the cherry tomatoes and cook while stirring just until they're starting to burst.
- Return the scallops into your skillet and dollop each one with a spoonful of your homemade pesto sauce.
- Serve immediately with fresh lemon wedges.
- Enjoy!
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