A light, acidic white wine would go perfect with this dish; an outstanding choice to partner with the scallops would be a good sauvignon blanc. It is simply divine!
We like to buy our sea scallops at the local seafood store, or at Whole Foods. Sea scallops are the larger ones in size and are more meaty to the bite. Be sure to dry the scallops thoroughly before cooking so they'll brown nicely. An alternative to the larger ones, you can use the small bay scallops. But only saute' them for just a minute and a half. They cook so quickly there's no time for a brown crust to form, but the taste will still be delicious.
Seared Sea Scallops over Pesto Sauce
- 1 Tbsp. olive oil
- 3/4 pound sea scallops, (if large, about 8 to 9 )
- 3 to 4 tsp. low-sodium soy sauce
- 1 Tbsp. butter
- 1/2 tsp. toasted sesame ginger seasonings ( I used Victoria Taylors Seasonings)
- 2 Tbsp. fresh lemon juice
- 2 to 3 Tbsp. homemade pesto sauce
- fresh cracked pepper (optional)
In a non-stick skillet or frying pan, heat olive oil over moderately high heat until very hot.
Season the scallops with toasted sesame ginger seasonings (or with salt and pepper).
Add the scallops to the pan and cook until browned, about 1 to 2 minutes.
Drizzle on top with soy sauce. Add butter to the scallops.
Turn and cook until browned on the other side, about 2 minutes. Add lemon juice on top while cooking. Turn again to cook for about another minute or so. About 3 minutes per side.
Arrange dinner plates with a tablespoon of pesto sauce in the center of each plate.
Lay 3 or 4 scallops on each plate. Optional: Add fresh cracked pepper on top.
Garnish with fresh basil leaves and serve.
Serves 3 to 4 ( with 3 or 4 scallops per serving)