Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, smoky seared scallops with pesto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pan-Seared Scallops with Tomatoes and Pesto. Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper.
Smoky seared scallops with pesto is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Smoky seared scallops with pesto is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular 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:
- Take 1 dozen Large Scallops
- Get 3/4 tsp Cayenne pepper
- Make ready 1 1/2 tbsp Kosher salt
- Prepare 1 tbsp Course ground black pepper
- Get 2/3 cup Good homemade or store bought pesto
- Prepare 1/2 lemon cut in wedges
- Make ready 2 tbsp good olive oil
Serve the scallops as they are or with some crusty bread, rice, or My wife and I just had a lovely dinner of the scallops with pesto cream sauce. I had recently frozen my own homemade pesto sauce which I put to work here. Seared Scallops with Creamy Basil Pesto Sauce. Season the scallops with salt and pepper.
Steps 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.
Scallops with Pesto (Cappesante el Pesto). Season scallops with salt and pepper. Heat a skillet over medium-high heat, then add butter. Transfer the scallops to a plate. 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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