Sea scallops are pan seared sautéing them with olive oil, lemon juice and soy sauce. Then lay them over a spoonful of pesto sauce, adding a delectable flavor.
We love pesto sauce and adding a touch of pesto as a backdrop to the scallops is wonderful to the palate! I know it sounds crazy but the taste is amazing when these two worlds ( Asian and Italian) are combined together. So good, and an elegant presentation to it, impressive enough to serve to guests, while its a no fuss recipe.
We like to buy our sea scallops at the local seafood store, or at Whole Foods. Sea scallops are the larger ones in size and are more meaty to the bite. Be sure to dry the scallops thoroughly before cooking so they’ll brown nicely. An alternative to the larger ones, you can use the small bay scallops. But only saute’ them for just a minute and a half. They cook so quickly there’s no time for a brown crust to form, but the taste will still be delicious.
Serve scallops with your favorite rice, couscous or quinoa. This is an easy sea scallops recipe, a delicious choice for a light dinner on a hot summer night. Enjoy!
Seared Sea Scallops over Pesto Sauce
- 1 Tbsp. olive oil
- 3/4 pound sea scallops, (if large, about 8 to 9 )
- 3 to 4 tsp. low-sodium soy sauce
- 1 Tbsp. butter
- 1/2 tsp. toasted sesame ginger seasonings ( I used Victoria Taylors Seasonings)
- 2 Tbsp. fresh lemon juice
- 2 to 3 Tbsp. homemade pesto sauce
- fresh cracked pepper (optional)
In a non-stick skillet or frying pan, heat olive oil over moderately high heat until very hot.
Season the scallops with toasted sesame ginger seasonings (or with salt and pepper).
Add the scallops to the pan and cook until browned, about 1 to 2 minutes.
Drizzle on top with soy sauce. Add butter to the scallops.
Turn and cook until browned on the other side, about 2 minutes. Add lemon juice on top while cooking. Turn again to cook for about another minute or so. About 3 minutes per side.
Arrange dinner plates with a tablespoon of pesto sauce in the center of each plate.
Lay 3 or 4 scallops on each plate. Optional: Add fresh cracked pepper on top.
Garnish with fresh basil leaves and serve.
Serves 3 to 4 ( with 3 or 4 scallops per serving)