Pan-Seared Scallops With Tomatoes And Pesto Recipe

Name: Pan-Seared Scallops With Tomatoes And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray; 1/4 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 2 tablespoons balsamic vinegar; 2 teaspoons olive oil; 1/2 teaspoon bottled minced garlic; 2 cups grape tomatoes; 3 tablespoons commercial pesto; 1 tablespoon chopped fresh basil

Servings: persons

1 1/2 pounds sea scallops
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon bottled minced garlic
2 cups grape tomatoes
3 tablespoons commercial pesto
1 tablespoon chopped fresh basil

1
Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.
2
Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.
3
For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Cooking spray, and more.

Yes, Pan-Seared Scallops With Tomatoes And 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.

Pan-Seared Scallops With Tomatoes And Pesto

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