Simple and easy, this creamy pesto scallops recipe is made in one skillet, and ready in about 30-40 minutes! Succulent sea scallops are seared and nestled into a creamy pesto sauce that’s packed with bold savory flavors… it’s a perfect weeknight dinner idea!
This is one of my Seafood recipes I know you’ll want to keep on hand!
Do you have a favorite seafood? For me, scallops are pretty high up there!
You may think of scallops as a restaurant type of meal, but they’re really easy to make at home.
Fresh ones are great, but frozen scallops work well for those of us that are land-locked and don’t have access to the best quality fresh seafood.
Once the scallops are seared, a quick creamy sauce is made in the same skillet (less dishes and more flavor for the win!). Then the cooked scallops are nestled back into that sauce.
Serve them alongside your favorite vegetable, some bread or pasta, and you have yourself a well-rounded meal!
Plus it comes together in about 30 minutes!
Why you’ll love this recipe!
- Easy – the scallops are seasoned minimally and the sauce is made with just a few simple ingredients.
- Fast – not only does this recipe come together in less than 30 minutes, it’s made in just one skillet!
What do I need to make this recipe?
- Scallops – fresh scallops are great, but if you can’t get ahold of them, frozen ones work well. Just make sure they’re fully thawed.
- Spices – the sauce and ever so slightly sweet scallops are the star here, so I kept the spices to just salt and pepper to allow the other flavors to shine.
- Flour – nothing fancy, just plain all purpose flour.
- Oil – I like to use avocado oil, or vegetable oil, as they can withstand the higher temperatures needed for searing.
- Butter – you can use salted or unsalted butter, whichever you have on hand.
- Garlic – freshly minced garlic is preferred, but pre-minced from a jar or tube will work as well. I would use about 2 tsp. For garlic powder, I would use 1/2 tsp.
- Heavy cream – this may be labeled heavy whipping cream. If you’d like to lower the fat content, you could try using half and half or whole milk.
- Pesto – use your favorite store-bought brand, or you can make your own.
- Parmesan – freshly grated Parmesan is best, but pre-grated will also work.
- Lemon zest – I love to add a sprinkle of lemon zest as a garnish, to add freshness and the bright lemon flavor compliments the heavier flavors of the sauce.
- Basil – minced fresh basil is great as a garnish since it works well with the flavors of the sauce.
How to make creamy pesto scallops:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Season. Pat dry, and sprinkle evenly over the scallops.
- Dredge. Lightly dredging the scallops in the flour gives them a great crust.
- Sear. The sear not only adds color and texture, this is cooking the scallops through.
- Make sauce. The ingredients for the sauce are simple and minimal… butter, garlic, heavy cream, pesto, and Parmesan.
- Return. Once the sauce is thickened a bit, return the scallops to the skillet and nestle them into the sauce.
- Finish and serve. Garnish and serve hot.
Helpful Tip!
Patting the scallops dry is key to this recipe. Drying the scallops on both sides ensures not only that the seasoning will stick to them, but that you’ll get a great, golden brown sear when cooking. Since this recipe is simple, with minimal ingredients, having a great sear is crucial for the flavor and texture.
Variations of this recipe
- Scallops – this recipe was developed with 10/20 sized scallops. If you have a different size, it will work with this recipe, but the cooking time will change a bit.
- Frozen – if all you can find in your area is frozen scallops, make sure they’re fully thawed and patted very dry.
- Other proteins – if scallops aren’t your thing, or you’re having a hard time finding them, this sauce is great on shrimp, salmon, pork, chicken, etc.
- Dairy – if you’re looking to reduce the fat content of this recipe, you could try swapping the heavy cream for an equal amount of half and half or whole milk. I haven’t tested this, but it should work well.
- Pesto – feel free to adjust the amount of pesto to your liking. If you would rather use a homemade pesto, I’ve linked to a great recipe for pesto in the “chef tips” section below the recipe directions.
FAQ’s
This recipe can be made with any size scallops. But as written, it uses about a 10/20 size, meaning there are approximately 10 to 20 scallops per pound. If you use a different size, you’ll have to adjust the cooking time accordingly… larger scallops will require more time, and smaller scallops will require less.
Making scallops ahead of time
Since seafood tastes best when made fresh, I don’t recommend making this recipe entirely ahead of time.
There’s also not much to prep for this recipe, but you could pre-mince the garlic and keep it refrigerated. You could also measure out things like the heavy cream and keep it refrigerated.
Storage
Leftover scallops should be refrigerated in an airtight container and enjoyed within 3-4 days.
More Seafood Recipes:
My Favorite Stainless Skillet!
This pan is definitely not cheap, but I wanted to be transparent that this is the pan I most often use in my kitchen. However, you can use any large skillet/pan; I just recommend at least 10-12″ in diameter and/or a 3 quart capacity.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Scallops
- 1 lb. sea scallops (we use 10/20 size)
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 Tbsp all purpose flour
- 2 Tbsp avocado oil (vegetable oil is a good substitute)
Creamy pesto sauce
- 1 Tbsp unsalted butter
- 2 – 3 cloves garlic minced
- 1 1/3 cup heavy whipping cream
- 1/4 cup prepared basil pesto
- 1 Tbsp grated Parmesan cheese freshly grated is best
Garnish
- lemon zest
- minced fresh basil
Instructions
Prepare
- Using paper towels, pat 1 lb. sea scallops completely dry. Season with 1/2 tsp black pepper and 1/4 tsp kosher salt.
- Add 2 Tbsp all purpose flour to a plate, then lightly dredge seasoned scallops in the flour.
Sear scallops
- Heat a large skillet over MED HIGH heat. Once hot, add 2 Tbsp avocado oil. Add scallops in a single layer and cook for 2-4 minutes (turning once halfway through).
- Scallops are finished cooking when they’re golden brown on the top and bottom, and have a springy feel when the top is pressed. They also may start to break apart a little bit around the edges. When pressed, if the scallop feels soft, it’s underdone. If it’s really firm, it’s overcooked.
Make sauce
- Transfer cooked scallops to a plate and set it aside.
- Reduce heat to MED, and in the same skillet, add 1 Tbsp unsalted butter.
- Add 2 – 3 cloves garlic and cook for 30 seconds to a minute, stirring often to prevent burning.
- Pour in 1 1/3 cup heavy whipping cream, 1/4 cup prepared basil pesto, and 1 Tbsp grated Parmesan cheese. Stir together well, then heat a couple of minutes, until sauce is thickened enough to coat the back of a wooden spoon.
Finish and serve
- Nestle scallops into the sauce in the skillet, spooning some over the tops if you'd like, and serve hot, garnished with a sprinkle of lemon zest and minced fresh basil if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- I’ve estimated this recipe serves 4, but please feel free to divide the skillet into as many servings as you’d like.
- Instead of prepared basil pesto, you can use homemade pesto.
- If sauce isn’t thickening to your liking, mix together 1 Tbsp of water and 2 tsp of cornstarch in a small bowl. Stir into sauce and whisk as it cooks. This will gently thicken the sauce.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Leave a Comment