Date Night Scallops with Pesto
Scallops with pesto features seared sea scallops over zucchini noodles with basil pesto, ready in less than 30 minutes. An easy dish that looks like it came from a restaurant kitchen.
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Seared sea scallops over zucchini noodles with basil pesto is the kind of dish that looks like it came from a restaurant kitchen but comes together entirely on your stovetop. Get a good crust on the scallops, spoon over a few tablespoons of pesto, and you’ve got a plate that feels like an occasion, even in the middle of the week. These scallops with pesto are easy enough to make for one, but special enough to make for someone else.
The key to the flavor is a few spoonfuls of my Dairy-Free Pesto, and serving them over zucchini noodles keeps this Whole30 compatible, too.
How to Buy Scallops for This Recipe
If you’ve seen scallops on a menu and felt they were too tricky to make at home, this recipe will change your mind. The real key is what you buy, not how you cook it.
Look for sea scallops, not bay scallops. They’re the large ones, about the size of a golf ball, and they’re what give this dish its steakhouse-style sear. I often buy them from the freezer section at Costco. It’s more affordable, and I’ve tested this recipe with those exact scallops to make sure they still get that crispy crust.
Thaw scallops covered in the fridge overnight or under cold running water right before you cook. Pat them dry with a clean towel or paper towels before they hit the skillet.
Date Night Scallops with Pesto
Ingredients
- 8 to 10 scallops, depending on size
- 2 medium zucchini, spiralized into noodles
- 4 tablespoons ghee
- 1 tablespoon olive oil
- Kosher salt
- Cracked black pepper
- 1 lemon, zested, optional for garnish
- ⅓ cup Dairy-Free Pesto, for serving
Instructions
- In a large skillet over medium heat, sauté zucchini noodles for 2 to 3 minutes, just until softened. Remove from skillet and set aside.
- In the same skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high.
- Pat scallops dry with a paper towel and season liberally with sea salt and cracked black pepper.
- Carefully place scallops into skillet, cooking for 3 minutes. Use tongs or a spatula to flip and cook for an additional 3 to 4 minutes, until a browned “crust” forms and scallops are cooked through.
- Plate scallops over the zucchini noodles. Drizzle with Dairy-Free Pesto and finish with zested lemon, as desired.
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