How to Make Seared Scallops with Pesto Sauce
Sea scallops are quite simple to cook and have a mild, buttery flavor. This recipe calls for topping the scallops with a light pesto sauce, but you can swap with another sauce, or even a simple squeeze of lemon. Complete your plate with a fresh, seasonal salad and a grain side dish, like this Red Quinoa and Farro.
20 min prep time
4 min cook time
4servings
4 scallops with 2 tbsps sauce
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Step-By-Step Instructions:
-
Make the pesto: Add the basil,
3 Tbsp of the olive oil, and the garlic
to a blender; pulse until a rough paste
forms. Add the yogurt, vinegar, and
salt and purée until smooth. -
Dry the scallops with a paper
towel and sprinkle with the pepper. -
Heat the remaining 2 Tbsp of olive
oil and the butter in a large saucepan
over medium-high heat. Add the
scallops and cook until browned, 1½
to 2 minutes per side. Using tongs,
remove the scallops and place them
on a plate to cool. -
Spoon 2 Tbsp of the pesto sauce
onto each of 4 plates and top with
the warm scallops.
Nutrition facts
4 Servings
-
Serving Size
4 scallops with 2 tbsps sauce
-
Amount per serving
Calories
250
- % Daily value*
-
Total Fat
20g
26%-
Saturated Fat
4.3g
22% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
30mg
10% -
Sodium
220mg
10% -
Total Carbohydrate
5g
2%-
Dietary Fiber
1g
4% -
Total Sugars
1g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
13g
-
Potassium
300mg
6%
Ingredients
fresh basil leaves
2 cup
olive oil (divided use)
5 tbsp
garlic (minced)
1 clove
Plain Nonfat Greek yogurt
1/4 cup
red wine vinegar
1 tbsp
salt
1/8 tsp
sea scallops
3/4 lb (about 16 scallops)
black pepper
1/4 tsp
unsalted butter
1 tbsp