Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, smoky seared scallops with pesto. One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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 well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Smoky seared scallops with pesto is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have smoky seared scallops with pesto using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Smoky seared scallops with pesto:
- Make ready 1 dozen Large Scallops
- Prepare 3/4 tsp Cayenne pepper
- Make ready 1 1/2 tbsp Kosher salt
- Get 1 tbsp Course ground black pepper
- Prepare 2/3 cup Good homemade or store bought pesto
- Take 1/2 lemon cut in wedges
- Take 2 tbsp good olive oil
Heat a skillet over medium-high heat, then add butter. Learn how to make Seared Scallops with a perfectly golden brown crust, just like at the restaurants! They're incredibly simple to make at home and much cheaper than dining out. Scallops are on most nice restaurant menus these days, and for good reason.
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.
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. Lightly coat pan with cooking spray. Entertain on the fly with a quick-cooking and delicious scallop dinner.
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