Pesto Scallops – Scallops Recipe, Can Use Sea or Bay Scallops
I have been so thrilled to be able to buy quality seafood online especially since going shopping is just not happening right now. Ordering shrimp, scallops, and fish from places like Know Seafood have made keeping high quality seafood on hand affordable and simple. Scallops are probably my favorite seafood and I’ve shared various recipes like Air Fryer Scallops and Pan Seared Scallops with Ginger Pineapple.
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Pesto Scallops
Serves 2
- 1 lb bay scallops, thawed
- 2 TBS sherry
- 1 TBS lemon juice
- 1 TBS olive oil
- 2 TBS all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup pesto, homemade or store bought
- 1 TBS pine nuts, toasted
- 2 cups cooked Jasmine rice
- Pat scallops dry. Mix flour and salt in a bowl. Add scallops and toss to coat.
- Heat a large saute pan over medium high heat. Add olive oil.
- Toss the scallops into the hot pan and let cook for three minutes.
- Remove the scallops from the pan and return the pan to the heat. Add the sherry and lemon juice and bring to a boil. Reduce to a simmer and add the scallops back into the pan.
- Cook the scallops in the sauce until they are cooked through, about 5 minutes.
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To Serve:
- Place a cup of Jasmine rice on each plate. Top with half of the scallops and drizzle with half of the pesto. Sprinkle with half of pine nuts.
How Were the Pesto Scallops?
This was a tasty dinner. The bay scallops are wonderfully sweet and the pesto was just a delightful flavor to pair with them. These sweet bay scallops don’t require a lot of cooking so the meal comes together pretty quickly. I am so happy that it’s possible to access to such quality seafood – especially out here in beef country.
If you would like to try the seafood from Know Seafood I can offer you $25 off (I also get the same discount) on orders of $125 or more. Just use this COUPON link.
