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Grilled Scallops with Fresh Pesto
Sweet, tender scallops meet a bright, garlicky basil pesto in this elegant seafood appetizer. Cooking them quickly over high heat creates a beautiful golden crust while keeping the centers melt-in-your-mouth soft. Whether you grill them right in their shells or sear them in a hot skillet, they're surprisingly simple to pull off. The fresh, herbaceous sauce cuts right through the rich seafood, creating a balanced bite that feels like dining at a coastal restaurant.
Equipment
- Grill
- Skillet
- Food processor
Ingredients
- 12 scallops on the half shell (if unavailable, use without the shell)
- olive oil, for drizzling and frying
- 50g basil
- 1 garlic clove, crushed
- 2 tablespoons pine nuts, toasted
- ¼ teaspoon sea salt
- 6–8 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
Instructions
- 1Combine the basil, crushed garlic, toasted pine nuts, and sea salt in a mortar. Grind the mixture with a pestle until it forms a mostly smooth paste.
- 2Gradually pour in the extra virgin olive oil while mixing, stopping when the paste is soft but still holds its shape. Stir in the grated Parmesan cheese and season with black pepper.
- 3Pat the scallops thoroughly dry with paper towels. Removing surface moisture is essential for getting a proper golden sear.
- 4If grilling on the half shell: Sprinkle the scallops with black pepper and drizzle lightly with olive oil. Place them shell-side down on a hot grill and cook for 3 to 4 minutes. The heat transfers through the shell to gently cook the meat.
- 5If pan-searing without shells: Warm 1 tablespoon of olive oil in a wide skillet over high heat. Season the scallops with salt and sear for 2 to 3 minutes per side until they develop a golden crust and turn opaque.
- 6Transfer the cooked scallops to a platter and spoon the fresh pesto over the top of each one.
Notes
- Equipment: If you don't have a mortar and pestle, you can pulse the pesto ingredients in a food processor, adding the oil in a slow, steady stream.
- Sourcing: Ask your fishmonger for dry-packed scallops. Wet-packed scallops are treated with a solution that makes them retain water, preventing a good sear.
- Make ahead: The pesto can be prepared up to 2 days in advance. Store it in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning.