Perfectly Seared Scallops with Basil Pesto

Easter is coming up next Sunday, I know hard to believe!  We typically host an Easter brunch or dinner at our house and this year I wanted to change up the typical menu.   I decided to add in some light and delicate perfectly pan seared scallops with basil pesto as an appetizer.  After all, of that delicious Easter candy you just gorged on you will need something on the lighter side!

Scallops are a prime example of a food that is so simple to cook yet so easy to screw up!  I have messed up a few batches of scallops in my day.  Um hello rubbery round pieces of shellfish.  Yuk!  Therefore, I have to admit that I just do not cook them that often, that is until this past summer.  When my sister from France was visiting her hubby made the most amazing Linguini Frutti di Mare.  He said that there is one key tip to cooking the perfect scallop.  What is that tip?  It is so super simple; make sure you heat your pan on high and sauté over high heat!  That is it, your scallops will cook to perfection with a nice outer crust and a melt in your mouth interior.  Since then I have cooked scallops several times, my son certainly appreciated that.  He absolutely loves to eat scallops, which is kind of weird right for a ten year old?  Ohh well I am not complaining one bit about that!

Scallops have such a mild flavor that they pair well with several ingredients, lemon, butter, even honey sriracha!  I opted for a fresher flavor pairing using my recipe for Basil Pesto as a garnish.  Basil Pesto provides the right amount of herb flavor without overpowering the delicate scallop.

What holiday meal would be complete without an amazing wine?  I decided to pair these perfectly seared scallops with Paradigm Rose of Merlot.  We have been enjoying the Paradigm wines for years now.  The Rose of Merlot is our go to wine for spring and summer family dinners or date night!  The aromatics are clean and fresh with hints of strawberries, honeysuckle, and pink grapefruit, perfect for pairing with shellfish.  I frequently pair Paradigm wines with my special occasion meals because their wines are full of elegant flavor.  From their signature Cabernet Sauvignon to their Zinfandel Paradigm wines represent the best of Napa Valley winemaking.  If you are interested in learning more about Paradigm wines especially their Rose of Merlot you can find information directly on their website.

Now that you know the secret tip to prepare perfectly seared scallops, get cooking and enjoy your holiday weekend!

Ingredients:

• 1 pound sea scallops, patted dry
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Freshly ground sea salt
• Freshly ground black pepper
• Lemon for squeezing

Directions:

Rinse scallops with cold water and pat dry with a paper towel.

Add the butter and oil to a large sauté pan over high heat.  It is very important that the pan be heated thoroughly otherwise, your scallops will stick to the pan.

Generously salt and pepper the scallops.

Once the butter/oil combo begins to smoke, add the scallops to the pan, making sure they are not touching.

Sear scallops for 1 ½ to 2 minutes on each side depending on the size of scallop.

The scallops should have a nice golden crust on each side and be translucent in the center.

Serve with the basil pesto drizzled on plate or directly on scallop.