This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season scallops with salt and pepper, then dredge in flour.

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  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Tips

The magazine version of this recipe uses 1 tablespoon flour, 2 tablespoons pesto, and 2 tablespoons capers.

Nutrition Facts

389 calories; protein 23g; carbohydrates 5g; fat 30.8g; cholesterol 144.9mg; sodium 430.3mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2019
It''s a wonderful surprise when you find a recipe that's this easy and tastes like you might find it at a fine French restaurant. My wife and I just had a lovely dinner of the scallops with pesto cream sauce. I had recently frozen my own homemade pesto sauce which I put to work here. I also added a luscious black bean stock I had cooked and frozen, then added it to the rice, which gave it an extra depth of flavor. I spooned the scallops and cream sauce over the rice, then paired it with a beautiful Honeysuckle sauvignon blanc from Fiddlehead Cellars( at this moment in my wine journeys it's still my favorite sauvignon blanc.. Gotta love the vinter Kathy Joseph). I sauteed some asparagus with Maui onion and threw in some of that luscious bean stock as well. My wife has a wonderful palette and she was truly gushing over this dinner. Thank you for bringing such elegance to my table so quickly! Read More
(6)
40 Ratings
  • 5 star values: 36
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2019
It''s a wonderful surprise when you find a recipe that's this easy and tastes like you might find it at a fine French restaurant. My wife and I just had a lovely dinner of the scallops with pesto cream sauce. I had recently frozen my own homemade pesto sauce which I put to work here. I also added a luscious black bean stock I had cooked and frozen, then added it to the rice, which gave it an extra depth of flavor. I spooned the scallops and cream sauce over the rice, then paired it with a beautiful Honeysuckle sauvignon blanc from Fiddlehead Cellars( at this moment in my wine journeys it's still my favorite sauvignon blanc.. Gotta love the vinter Kathy Joseph). I sauteed some asparagus with Maui onion and threw in some of that luscious bean stock as well. My wife has a wonderful palette and she was truly gushing over this dinner. Thank you for bringing such elegance to my table so quickly! Read More
(6)
Rating: 5 stars
05/20/2020
This was very easy and good! A couple of things. First there was just 2 of us so I would use 1/2# scallops (don’t decrease the sauce though). Leftover scallops don’t excite me. Second, next time I make this I will add 1/2 to 3/4 cup of chicken broth (Low Na) to the cup of heavy cream. You could use 1/2 and 1/2 instead of cream. I want my sauce more “saucier”. Read More
(2)
Rating: 5 stars
01/09/2020
The sauce was delicious.. Thank you! Read More
(2)
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Rating: 5 stars
01/25/2019
This is FANTASTIC ! Make it exactly as the recipe call for. You will make it again. Read More
(2)
Rating: 4 stars
03/27/2020
This has a delicious well rounded flavor, the scallops are not overpowered by the pesto or capers. Read More
(1)
Rating: 5 stars
03/15/2020
Simple, and delicious! Thank you! Read More
(1)
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Rating: 5 stars
08/14/2019
I made no changes and it was to die for. I will make this every time. Oh so delicious and rich. Yum Yum and Yum! Read More
(1)
Rating: 5 stars
01/29/2020
No changes. Excellent Read More
(1)
Rating: 4 stars
04/10/2020
The sauce was excellent. The scallops were cooked to perfection. However, 3/4 of us at our table wondered if perhaps the sauce was a tiny bit overpowering for the delicate taste of the scallops. Overall, husband declared it was "restaurant quality" but wondered if we might try it with shrimp next time instead of scallops. I served with asparagus spears and the extra sauce was wonderful to dip the spears in! The sauce was so easy to throw together in the pan and the whole recipe could have fit the category of a "30-Minute Meal". I WILL be keeping this recipe for future use. Thanks! Read More
(1)
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