Fishe Recipe · Scallops · Cast Iron
Cast-Iron Pesto Scallops
These pesto scallops keep the ingredient list short and the sear hot. Linda Leary’s original recipe coats scallops with olive oil, garlic, pepper, and smoked sea salt before they hit cast iron.
Serve them immediately, or chill the cooked scallops and place each one in a serving spoon with pesto for a simple seafood appetizer.
In This Recipe
Pesto Scallops at a Glance
Yield
Serves 4
Main Ingredient
1 pound scallops
Cooking Method
Cast-iron sear
Sear Time
3–5 minutes
Ingredients
- 1 lb scallops
- Pesto, for topping
- Olive oil
- Freshly ground pepper
- Minced garlic
- Smoked sea salt
The original recipe gives an exact quantity only for the scallops. Add the olive oil, garlic, pepper, salt, and pesto according to taste and the amount needed to coat and finish the scallops.
Instructions
Season the scallops
Toss the scallops with olive oil, minced garlic, freshly ground pepper, and smoked sea salt.
Heat the cast iron
Heat a cast-iron pan to 600°F, following the temperature specified in Linda’s original recipe. Use cookware and tools rated for very high heat.
Sear
Sear the scallops for 3–5 minutes. Cook until the centers are opaque and the flesh is firm.
Serve hot or chilled
Serve right away, or chill the cooked scallops, place them in serving spoons, and top with pesto.
How to Tell When Scallops Are Done
The FDA advises cooking scallops until the flesh is milky white or opaque and firm. That visible doneness cue is especially useful with scallops, where taking an internal temperature can be awkward.
Move cooked scallops to a clean plate. If you plan to serve them chilled, refrigerate them promptly rather than letting seafood sit at room temperature.
For broader food-safety guidance, see the FDA’s safe food handling recommendations.
Two Ways to Serve Pesto Scallops
Serve Immediately
Bring the scallops straight from the cast-iron pan to the table and finish them with pesto while they are hot.
Make a Chilled Appetizer
Chill the cooked scallops, arrange them individually in serving spoons, and add pesto just before serving.
The chilled presentation is the detail that makes this short recipe memorable: one scallop, one spoon, one bright spoonful of pesto.
Frequently Asked Questions
How long do you sear the scallops?
Linda’s original recipe calls for a 3–5 minute sear in a very hot cast-iron pan.
How do you know scallops are fully cooked?
According to FDA guidance, scallops are done when the flesh is milky white or opaque and firm.
How much pesto should you use?
The original recipe does not specify a quantity. Add enough pesto to top each scallop without covering the seared seafood completely.
Can pesto scallops be served cold?
Yes. The original method suggests chilling the cooked scallops, placing them in serving spoons, and topping them with pesto.
What kind of pesto works in this recipe?
The source recipe simply says pesto, so you can use the pesto you prefer. Keep the topping balanced with the garlic, pepper, and smoked sea salt already on the scallops.
Related Reading
Easy Miso Salmon
Make Linda’s salmon with a simple miso-mayo topping, brown sugar, and Thai basil.
How to Make Smoked Salt
Follow Linda’s original alderwood method for a smoky finishing salt that belongs near the water.
Bloody Mary Shrimp
Turn shrimp, celery, scallions, and a lively sauce into a make-ahead seafood appetizer.
A Fast Seafood Finish
With one hot pan and a short ingredient list, these scallops move easily from a warm dinner plate to a chilled appetizer tray.
Keep the sear bold and the pesto simple.
