Paired with an American Pale Ale
I’ve told you guys before that I am obsessed with seafood right? You may have also heard me talk about how we DO NOT live near an ocean. I still can get my seafood fix though, and it’s all thanks to Zach being a crazy-good fish cook. I on the other hand am not so good. With the exception of a few fishy fish that shall remain nameless, there hasn’t been a fish or shellfish from the ocean (or river) that I will not eat.
Yeah, so I’m basically obsessed.
Since I am not the best of fish cooks, I’m tributing this post to good old Zachary. He seared off these pan-seared scallops for me, and the sizzle was enough to make my mouth water. As summer has already begun, we try to eat a lot of seafood this time of year. There is just something about a filet of halibut or a perfectly seared scallop with a cold beer that makes my heart pitter patter. The toppings for these delectables are limitless. I try to keep it fresh, light and on occasion…nutritious. ;)
The recipe for these pan-seared scallops with arugula pesto is below! Pair them with an American Pale Ale (hopefully one that is on the citrusy side), and have a fabulous day everyone! xo
Pan-Seared Scallops with Arugula Pesto
Servings:
2 -4Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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!
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18 Responses
Girl you do scallops right!
Aw, thanks Jocelyn!
These are beautiful and so elegant! Lucky you to have a man that is such a whiz in the kitchen! :-)
Yeah, he’s good for some things. ;) Thanks Liz!
These look absolutely delicious, scallops looked perfectly cooked and the pesto looks yummy!
Happy Blogging!
Happy Valley Chow
Thank you so much!
Scallops are one of my favorite dishes, Justine! This looks amazing! I’ve never actually made scallops myself before, so I definitely need to try this out. I love hat arugula pesto, too! Yum!
Thanks, Gayle! It’s one of my favorite dishes too!
Loving the plating and the arugula pesto!
Thanks so much, Medha!
These scallops look amazing! One I’ve never eaten scallops before because I’m scared to try them and second, my hubby does all the meat and fish cooking too. I always mess it up, so I leave it in his hands. I need to try this recipe asap! Pinned!
Do it! Try it! Thanks for the pin, Cyndi!
Scallops are one of my favourite things of all time. I love them so, so much. These look just fantastic and your photos made me hungry even though I just had a snack! :)
Thanks, Stacey! <3
Brilliant! I’ve always wondered what to do with scallops except serve them with butter. I’ll have to give this a go next time.
Please do! Although, butter is one of the best ways to eat then for sure. ;) Thanks!