Creamy Pesto Scallops Recipe

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Simple and easy, this creamy pesto scallops recipe is made in one skillet, and ready in about 30-40 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: easy seafood recipe, one pan recipe, scallops recipe

Servings: servings

Calories: 517kcal

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.

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.

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.

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.

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.