Scallops with Pesto has to be one of my favourites. The soft delicate pan fried scallops dotted with pesto and cream combination that is ideal. Served on a bed of pasta, I use fusilli, for a main dish for lunch and/or dinner.

Scallops with Pesto

Fast recipe that is truly divine. A lovely light snack or starter.

4.65 from 48 votes

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Course: Canapes, Starter

Cuisine: French

Keyword: Dairy, Pasta, Pesto, Seafood

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 347kcal

Ingredients

▢ 1 1/2 tsp olive oil
▢ 1 1/2 lbs sea scallops patted dry
▢ 1/3 cup pesto sauce
▢ 2 tbsp heavy cream whipping cream – same quantity
▢ 500 g Fusilli

Instructions

cook the pasta according to the packets instructions
once the pasta is cooked, drain and keep put a lid on the pan to keep warm
Heat the oil in a large nonstick skillet over medium-high heat.
Cook the scallops 4 minutes or until golden and barely opaque in centers.
Once cooked, move to a warm plate.
Remove skillet from heat, add pesto and cream and stir quickly to blend.
Spoon the sauce onto fusili and top with the scallops.

Notes

Add asparagus and or peas to the recipe for a different texture. Easy and gorgeous.

Nutrition

Scallops with Pesto