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Scallops with Mint Pesto

Earthy and bright pesto is the perfect match for sweet, buttery scallops.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 2 cups packed fresh mint leaves (from about 2 bunches)
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove
  • Coarse salt and ground pepper
  • 1 pound large sea scallops (about 12)


  1. Make pesto: In a food processor, place mint, 1/4 cup oil, 3 tablespoons pine nuts, lemon juice, and garlic. Process until smooth, 1 to 2 minutes; thin with water if necessary. Season with salt and pepper.

  2. Pat scallops dry with a paper towel. Season with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high. Cook scallops, on one side, until browned, about 3 minutes. Flip, and cook until opaque throughout, 30 seconds to 1 minute. Transfer to serving plates; top with pesto and remaining pine nuts.

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