Go Back
+ servings

Pan-Seared Scallops with Arugula Pesto

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2 -4


  • 2 cups fresh arugula
  • 6 basil leaves
  • 2 garlic cloves
  • 2 tablespoons pine nuts
  • 1 teaspoon lemon juice
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons canola oil
  • 1 pound completely cleaned sea scallops
  • salt and black pepper


  • To the pitcher of your blender, add the arugula, basil, garlic, pine nuts, lemon juice and a dash of salt and black pepper. Pulse until the mixture just comes together. With the blender running on low, pour the olive oil in to the pitcher. Continue blending for 3-4 minutes until the pesto is completely pulverized. Adjust seasoning to taste, transfer to an airtight container and place it in the refrigerator where it will keep for about a week.
  • Preheat a large sauté pan over medium-high heat. Add the canola oil and heat until it gets a swirled effect (this means it's getting hot).
  • Season the sea scallops with a pinch of salt and black pepper, and add them to the hot pan. Sear for 2 minutes and then flip. Sear for another 2 minutes or until cooked through. Be careful as there is a fine line between a scallop being raw and overdone. This may take some practice and knowing your stove well. Remove from heat.
  • Serve immediately drizzled with arugula pesto and enjoy!