Lori'S Sea Scallops With Roasted Red Pepper Pesto

Name: Lori'S Sea Scallops With Roasted Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Pesto; 1 medium roasted red pepper; 1/2 - 3/4 cup pine nuts, roasted; 2 garlic cloves, minced; 1/2 teaspoon kosher salt; 2 teaspoons lemon juice; 1/2 cup parmesan cheese, grated (reserve about 2 tablespoons); 1/4 cup extra virgin olive oil; For Scallops; 2 lbs sea scallops (Large to jumbo work best); 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1/2 - 1 teaspoon kosher salt, to taste; 1/2 - 3/4 cup white wine

Servings: persons

For Pesto
1 medium roasted red pepper
1/2 - 3/4 cup pine nuts, roasted
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 teaspoons lemon juice
1/2 cup parmesan cheese, grated (reserve about 2 tablespoons)
1/4 cup extra virgin olive oil
For Scallops
2 lbs sea scallops (Large to jumbo work best)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 - 1 teaspoon kosher salt, to taste
1/2 - 3/4 cup white wine

1
For pesto:.
2
Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
3
Turn oven down to 350 degrees.
4
Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
5
For Scallops:.
6
Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
7
Melt/heat butter and olive oil over medium high heat in medium pan.
8
place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
9
Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
10
Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
11
Remove from oven and serve.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Pesto, 1 medium roasted red pepper, 1/2 - 3/4 cup pine nuts, roasted, 2 garlic cloves, minced, and more.

Yes, Lori'S Sea Scallops With Roasted Red Pepper Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!