Pan-Seared Scallops with Tomatoes and Pesto

Pan-Seared Scallops with Tomatoes and Pesto
Photo by Randy Mayor


  • 3 tablespoons commercial pesto
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh basil
  • 1 ½ pounds sea scallops
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • ¼ teaspoon black pepper
  • + 5 more ingredients
    • ½ teaspoon bottled minced garlic
    • 2 tablespoons balsamic vinegar
    • Cooking spray
    • 2 cups grape tomatoes
    • ¼ teaspoon grated lemon rind

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. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and n...

View full recipe at My Recipes


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