Seared sea scallops are proof that little details make a big difference, from a screaming-hot pan to a quick flip. Set over citrus pesto pasta, they turn dinner into something that feels special without a long list of steps.
What Makes These Seared Sea Scallops Shine
- Golden, caramelized crust on each scallop
- Bright citrus pesto ties it all together
- Restaurant-feel dinner in under 30 minutes
- Fewer ingredients than you might expect
Pesto gets a fresh twist here with lemon zest and juice stirred right in. Pair it with perfectly cooked scallops and you have a plate that looks fancy but cooks fast.
Pat the scallops bone dry before they hit the pan; surface moisture is the enemy of a good sear.
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Why You’ll Love These Seared Sea Scallops
- The caramel-colored crust gives way to a tender, sweet center every time.
- The citrus pesto is bright and herby, a perfect match for pan-seared scallops.
- It comes together quickly, so it works for both weeknights and date night.
Ingredient Notes
These notes walk through the key players; the exact measurements in the recipe card below have the full amounts. A couple of small choices set this dish up for success.
- Sea scallops: look for large, dry-packed ones that sear cleanly.
- Lemon: both the zest and juice brighten the pesto.
- Fresh basil: the green, herby backbone of the sauce.
- Pignoli nuts: toasted pine nuts add richness, or use sunflower seeds.
You need a food processor for the pesto, a pot for the pasta, and a heavy skillet that holds high heat for the scallops. Tongs make flipping easy.
A cast iron or stainless pan sears better than nonstick here. Round out the meal with our cheddar biscuits on the side.
How to Make Seared Sea Scallops
Making seared sea scallops is all about timing and a hot pan. Get the pasta and pesto ready first, then sear the scallops last so they hit the plate piping hot.
- Pulse all the pesto ingredients in a food processor just until blended.
- Cook the pasta to al dente, then toss it with most of the pesto, reserving 2 tablespoons.
- Season the scallops, then heat the oil and butter over high heat.
- Sear until the bottoms are caramel colored and centers are just barely translucent, then flip and repeat; do not overcook.
This serves about 4 people, so scale the scallops up or down by the pound as needed. The pesto can be made a day ahead and kept chilled until you are ready to cook.
Storage Options
Pan-seared scallops are best the moment they come off the heat, but leftovers still work for a quick lunch. Store the parts separately when you can.
- Refrigerate cooked scallops and pasta in sealed containers for up to 2 days.
- Keep extra pesto chilled for up to 5 days, with a thin layer of oil on top.
- Reheat scallops gently and briefly so they do not turn tough.
Variations & Substitutions
This seared sea scallops recipe is easy to adjust to your pantry and taste. Keep the basics and swap freely.
- Use sunflower seeds in place of pine nuts for a budget-friendly pesto.
- Skip the crushed red pepper if you would rather keep it mild.
- Swap spaghetti for linguine or your favorite long pasta.
- Try the pesto with shrimp or grilled chicken when scallops are not handy.
What to Serve with Seared Sea Scallops
Seared sea scallops over pesto pasta are pretty complete, but a few sides round out the table. Keep them light and bright to match the citrus.
- A simple arugula salad with lemon and olive oil.
- Roasted asparagus or blistered green beans.
- Warm bread for catching every bit of pesto.
- Finish with a sweet bite like our citrus sugar cookies.
A few common questions come up with scallops, so here is what you need to know before you start.
Frequently Asked Questions
How do I get a good crust on seared sea scallops?
Pat them completely dry, use a hot pan, and avoid moving them until the bottoms turn caramel colored.
How do I know when scallops are done?
Pull them when the centers are just slightly translucent; cooking them further makes them rubbery.
Can I make the pesto ahead?
Yes, the citrus pesto keeps in the fridge for several days, so you can blend it a day early.
What pasta works best here?
Spaghetti or linguine both work great, but any long pasta you like will do the job.
Once you nail that golden sear, this becomes a go-to for any night you want something a little special. Trust the hot pan, watch the clock, and enjoy.
Seared Sea Scallops with Citrus Pesto
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Ingredients
- 1 lb pasta spaghetti or linguine works
- The zest and juice of one lemon
- 2 cups fresh basil leaves
- 1 cup fresh grated Parmesan cheese
- ½ cup olive oil
- ¼ cup pignoli nuts pine nuts or you can use sunflower seeds, toasted
- 6 cloves garlic chopped
- 1 tsp crushed red pepper flake you can skip this if you don’t like heat
- 1 lb sea scallops
- 1 Tbsp olive oil
- 1 Tbsp butter
- salt and pepper to taste about 1½ tsp salt and four cranks of fresh ground black pepper
- Shaved parmesan cheese and toasted pignoli nuts for garnish
Instructions
- Combine all of the pesto ingredients in a food processor and pulse just until blended.
- Cook pasta to al dente.
- Toss pasta with pesto. (I reserved two Tbsp of pesto to place on top of scallops once plated)
- Season scallops with salt and pepper. Heat oil and butter over high heat. Sear scallops until the bottoms are caramel colored and the centers are just slightly translucent, flip and do the same on the other side. DO NOT OVER COOK. Overcooked scallops are a tragedy and should be avoided at all costs.
- Place cooked scallops on top of pasta and spoon a little more pesto over top. Garnish with extra toasted pignoli nuts and shaved Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks perfect!!!
Thanks Lee!
Oh my! Good morning Melanie. I am sipping my first cup of coffee and browsing your blogs. I love scallops and these look and sound wonderful!! Beautiful pix and a fantastic sounding recipe that has me drooling. I can’t wait to try these babies out. Hope you are having a great weekend.
Thank you! You have a great weekend too. Try to stay cool!
I’m with you, Melanie. 2-3 times a year we splurge on sea scallops. But I never thought of pairing them with pasta and a lemon pesto! Pesto is “rich” enough with the olive oil, cheese, and nuts so 3-4 scallops would be perfect. In the meantime, I’ve got shrimp in the freezer, basil in the garden, and walnuts in the cabinet (will have to sub for the pignoli) so Sunday night supper is covered!
Brilliant idea Laurie! Shrimp is a fantastic option for this dish! Now you’ve inspired me.
Thanks for the recipe, Melanie! I just might be able to get my husband to eat this! He prefers deep fried haddock or scallops, but I refuse to deep fry because it’s just not good for us. This looks so flavorful and quick to prepare!
I’m with your husband Jane! I love deep fried fish! That said, I eat it once every other year because I’d like to keep my arteries clear, lol. These scallops are so rich and satisfying that he might not miss the deep fried coating!
Another magnificent sounding and looking meal. Where did you ever find sea scallops for half price? It has to be somewhere near me. Market Basket, perhaps? At this point I don’t care how much they cost, I have to try this. I would make it with the shrimp I have in the freezer, but then hubby wouldn’t be able to have any. He can, however, have 2 or 3 sea scallops (more left for me). Haha. Thanks for the recipe, Melanie. Will be making this soon.
And I love the way your recipes print out, too.
I LOVE scallops…but have never cooked with them since they’re not something we find fresh around my home. I actually looked today in the grocery store to see what was available frozen…you can imagine. Needless to say, I didn’t buy any
This recipe looks divine though so I’m going to save it for a time when I actually do run across good scallops 
Yum!
I love the photo composition. The colors in the plate really set off the food, since it’s all from the opposite side of the color wheel. The border on the plate has a maritime feel to it, with the wave-like design.
I don’t think I’ve had scallops before. Here in the AZ desert fresh seafood is sadly lacking.
I’m all over pesto! Made some pesto pasta on Saturday for lunch and it’s so lovely. That flavour is so incredible.