Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, smoky seared scallops with pesto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
These perfectly seared scallops over creamy pesto sauce are deliciously tender and flavorful with irresistibly nutty caramelized crust. I'm going to share with you my little secrets for perfectly seared scallops. You know, holidays are just around the corner!
Smoky seared scallops with pesto is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Smoky seared scallops with pesto is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook smoky seared scallops with pesto using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Smoky seared scallops with pesto:
- Make ready 1 dozen Large Scallops
- Get 3/4 tsp Cayenne pepper
- Get 1 1/2 tbsp Kosher salt
- Take 1 tbsp Course ground black pepper
- Take 2/3 cup Good homemade or store bought pesto
- Prepare 1/2 lemon cut in wedges
- Get 2 tbsp good olive oil
Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Seared Scallops with Creamy Basil Pesto Sauce. Season the scallops with salt and pepper.
Instructions to make Smoky seared scallops with pesto:
- Start grill on a hot flame, preferably charcoal. Rinse scallops under cold water and pat dry.
- Coat scallops with cayenne, salt, pepper and set aside. Place iron skillet on grill and heat olive oil.
- Once hot add scallops and cook 90 seconds then turn. Continue cooking for 90 more seconds while sueezimng lemon wedges and toping with pesto
- Remove from heat all let rest for 3 minutes and serve.
Transfer the scallops to a plate. Scallops with Pesto (Cappesante el Pesto). Season scallops with salt and pepper. Heat a skillet over medium-high heat, then add butter. For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat.
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