Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, smoky seared scallops with pesto. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Smoky seared scallops with pesto is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Smoky seared scallops with pesto is something which I’ve loved my whole life.
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!
To get started with this recipe, we must first prepare a few components. You can cook 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:
- Take 1 dozen Large Scallops
- Make ready 3/4 tsp Cayenne pepper
- Take 1 1/2 tbsp Kosher salt
- Get 1 tbsp Course ground black pepper
- Get 2/3 cup Good homemade or store bought pesto
- Prepare 1/2 lemon cut in wedges
- Take 2 tbsp good olive oil
How to make Old Bay Pan Seared Scallops. For our seared scallops recipe, we wanted a concentrated, nutty, rich-colored crust encasing an interior of sweet, creamy, barely cooked scallop meat. To get to our ideal seared scallops recipe, we used butter for a flavorful, even crust; t. Transfer the scallops to a plate.
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. Turn the scallops over and cook the other side likewise.
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