If you missed out on making a Valentine’s Day reservation for your better half, a quick trip to the grocery store is all that stands between you and a home-cooked, fancy-pants dinner. While this is a great date night dish, it’s also easy to make it for one or up to four guests. Just adjust the number of scallops you get at the seafood counter.
While I’ve served these seared scallops on a small bed of sauteed yellow squash spirals, they would be incredible on a bed of butternut squash puree or parsnip mash … both a bit more seasonal. The key to the flavor is a few spoonfuls of my updated Dairy-Free Pesto.
Date Night Seared Scallops
6 to 12 scallops, depending on size
4 tablespoons ghee
1 tablespoon olive oil
Sea salt flakes (I used Maldon.)
Cracked black pepper
In a large skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high. Pat dry scallops and season liberally with sea salt and pepper. Carefully place into heated ghee and butter mixture, cooking for 3 minutes. Use a metal spatula to flip and cook for an additional 3 to 4 minutes, until cooked through.
For the Dairy-Free Pesto:
1 handful fresh parsley, leaves torn from stems
12 to 15 basil leaves
3 tablespoons pine nuts
1 garlic clove, peeled
1 lemon, zested and juiced
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 cup olive oil
Add the first 7 ingredients into a blender of food processor. Pulse until combined, scraping down sides as needed. With machine on, drizzle in olive oil until desired consistency is reached.
To serve scallops, add a bed of vegetables to a plate and dot with pesto. Place scallops onto vegetable base and dot with a bit more pesto. Zest lemon onto the plate and serve!