Scallops with Pesto Cream Sauce Recipe

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!

The first time I followed exactly and it was outstanding! The second time I used shrimp and it was equally as good! Third time…the charm… was half scallops and half shrimp! Perfection! It’s a winner for sure!

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”.

Its a winner. My BF said it was the best scallops he's ever had. I did increase the sauce ingredients by 50% to have more to put over the linguine. Served with asparagus.

This is an outstanding recipe! Simple, quick, and excellent flavor. Changes: I went with the "Tip" and used 2 Tablespoons of Pesto and 2 Tablespoons of Capers. Highly recommend. The recipe calls for 1 Cup of Heavy-whipping cream. 1 Cup has 80 grams of fat!!! Next time, I'll instead try fat-free Half & Half, and use some flour or corn starch to thicken it.

My husband repeated 3 xs that "This is good!" and that's always a good sign. I had 1/2 lb of scallops and so I added 1/2lb of shrimp. I tossed in some mushrooms too. (I always add veggies every chance I get).

Made this last night but with 2 tbsp capers and pesto. Sauce was sooooo good! I served it over rice. The sauce did thicken as it sat for a few minutes. I think I will try this with shrimp next, or may a combo of shrimp AND scallops! Thank you!

Made it and immediately texted my friends.

This is a great scallop recipe. It is a very quick recipe! So, the key to making this perfect is to have all the rest of your dinner ready to go so that you do not overcook the scallops while waiting for something else to finish cooking. In addition, I substitute green olives for the capers as I think it gives it a better flavor. I've made this a couple of times once with spaghetti and twice with rice pilaf. The rice is the best. Last night I made it with larger scallops, and it was awesome. They are pricey, but worth it! Yum!

I didn't use the flour- just pan seared the scallops in olive oil. I added 2 TBS of butter to the pan once the scallops were seared and I doubled the pesto sauce to 2 TBS... Better flavor and still very subtle. I think removing the flour also kept the sauce from getting too think & heavy. It was very light with my changes!

Rich but amazing! I first thought risotto would work, it didn't. I delayed dinner by 20 minutes to make white rice. I also followed others suggestions and used more pesto, probably 4 tbsps to use up what I had. No complaints here. You won't be disappointed!!

This is my favorite scallop recipe!

The next time, I would take the scallops out of the pan before making sauce.

I did the recipe exactly as written except I removed the seared scallops before adding the pesto, capers and cream. I reduced a little bit and then put the scallops in to warm back up (it was such a short time they really didn’t have to warm back up). I think the cream sauce overwhelmed the delicate flavor of the scallops.

So easy!! Made it as is over rice and there wasn't a drop left. Next time might add a splash of lemon juice. I will now be stocking up on frozen scallops

Tasted great and was easy to make. BonusIf you have an abundance of basil in your garden, make your own pesto and use it n this recipe.

Wow-what a great recipe and fit for a king! I did not change a thing and it was perfectly scrumptious, as well as quick and easy. Thank you!

Not usually a seafood person but I enjoyed this recipe. Made it for dinner and my only regret was I didn't make more.

Super fast and easy!

My husband says these are the best scallops he’s ever eaten! They certainly were fast and easy! I sprinkled some shredded Parmesan cheese on top for some “garnish”. I could eat that cream sauce with a straw!