Seared Scallops with Creamy Pesto

Pangea Catering Seared Scallop Pesto


  • 1 pound Large Scallops, completely pat dry
  • Kosher Salt and Ground Black Pepper
  • 2 tablespoons Olive Oil
  • 1 whole Lemon, zested and juiced
  • 1/2 cup Basil Pesto, homemade or store bought
  • 1/4 cup Heavy Whipping Cream
  • Micro Greens, for garnish


  1. In a medium sized cast iron skillet heat olive oil over medium high heat. {You want the pan very hot before you put the scallops in to properly sear the scallops.} Season the scallops with salt and pepper.
  2. Place in the pan and sear 2 minutes on one side until golden brown and 1 minute on the other side. Remove to a plate and squeeze lemon juice over the top of the scallops and garnish with the lemon zest.
  3. Meanwhile, in a medium sauce pan whisk together pesto and cream. Simmer until thickened, about 5 minutes.
  4. Spoon pesto sauce over scallops and garnish with micro greens. Serve immediately.


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