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    • Scallops with Pesto and Parmesan

    Mark Sharron
    Easy
    20 minutes
    01-Feb
    Scallops with Pesto and Parmesan is a simple yet delicious dish that is sure to impress. This recipe is easy to make and requires minimal preparation time. The combination of olive oil, garlic, pesto, Parmesan cheese, and parsley creates a flavorful and aromatic dish that is sure to tantalize your taste buds. The salty Parmesan cheese and the nutty pesto give the scallops a unique and tantalizing flavour that will have your guests coming back for more.  
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    Ingredients

    • 1 lb scallops
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/4 cup prepared pesto
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
    • 2 tablespoons chopped fresh parsley

    Method

    • How to Make Scallops with Pesto and Parmesan
    • Pat scallops dry using paper towels to remove excess moisture
    • Season scallops lightly on both sides with salt and pepper
    • Heat olive oil in a large skillet over medium-high heat until shimmering
    • Place scallops in the skillet in a single layer, ensuring they do not touch
    • Sear scallops for 2–3 minutes on the first side, without moving, until a golden crust forms
    • Flip scallops with tongs and add minced garlic to the pan
    • Sear the second side for 1–2 minutes, basting with fragrant oil, just until scallops are translucent in the center
    • Remove scallops promptly to prevent overcooking
    • With heat off, spoon prepared pesto evenly over each scallop
    • Sprinkle grated Parmesan cheese atop the pesto-covered scallops
    • If desired, briefly return the pan to low heat just to warm the pesto and melt the cheese slightly
    • Plate scallops attractively, arranging them in a single graceful layer
    • Drizzle any remaining pesto or pan juices lightly around the scallops
    • Finish with a generous sprinkle of chopped fresh parsley for color and aroma
    • Serve immediately while hot, ideally with a lemon wedge or light leafy salad on the side