Ingredients
basil pesto {recipe}
8 sea scallops {about 1 pound}
salt & pepper {to taste}
2 tablespoons unsalted butter
Cook’s Notes
Remove the muscles from the scallops or you can ask your fishmonger to do it.
Rinse the scallops under cold water and pat dry with paper towels.
If you’re using a smaller sauté pan, sear the scallops in batches. Overcrowding the pan will lower the pan temperature, causing the scallops to be steamed rather than seared.
Once the scallops are in the pan, don’t move them until they are ready to turn or you won’t get a nice brown crust.
Putting it all together
Season the scallops with salt & pepper. In a sauté pan over medium-high heat, add 2 tablespoons of butter. Once the butter begins to brown, add the scallops and sear until golden brown, about 1 ½ to 2 minutes. Turn scallops and cook until they are just cooked through and golden brown on the other side, about another 1 ½ - 2 minutes.
Spoon basil pesto onto each plate and top with a few scallops.
Serves 2 {main course}
Serves 4 {appetizer}
Enjoy!
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For more recipes, check out my food blog at Chef Laura at Home & Chef Laura at Home on Facebook.
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