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Seared Scallops with Pesto


1 lb fresh, not previously frozen U10 scallops

3 tbsp olive oil

1 jar of pesto


  1. Bring scallops to room temperature and extract any moisture by placing them beneath paper towels and gently pressing out liquid.

  2. Bring a skillet to high heat with olive oil, almost to smoking point

  3. Carefully add scallops to skillet and leave without disturbing them

  4. Once the edges of the scallops are browns use tongs or a fish spatula to remove the scallops and letting them rest on a raised baking rack or a plate with paper towels beneath (only sear scallops hard on one side)

  5. Arrange the pesto either beneath the scallops on a plate or on top of scallops as a garnish, and serve.

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