Scallops with Basil Pesto and Lemon
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Weathervane Scallops. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
salt & pepper
⅓ cup heavy whipping cream
½ cup basil pesto
Thaw scallops and pat dry. Lightly season with salt & pepper.
Heat olive oil in a cast iron skillet over medium, high heat.
When oil is hot, add scallops and sear for 2-3 minutes on each side. Remove from heat and place on a serving plate.
In a saucepan, heat cream over medium heat and simmer for 2-3 minutes or until thickened. Remove from heat and whisk the pesto in.
Spoon pesto on a plate and top with scallops. Garnish with chopped parsley and lemon zest.
Serve and enjoy!
If you have extra pesto sauce, you can save it for another seafood dish or enjoy with pasta.