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Seared Sea Scallops with Pesto and Grape Tomatoes

Golden sea scallops, juicy grape tomatoes, bright lemon, balsamic vinegar, pesto, and fresh basil turn a simple skillet dinner into something suspiciously fancy. It looks restaurant-worthy, but the hot pan does most of the work—because nobody needs extra drama at dinnertime.
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Prep Time 10 minutes
Cook Time 12 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 ½ pounds large sea scallops
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil divided
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic minced
  • 2 cups grape tomatoes
  • ⅓ cup prepared pesto
  • 2 tablespoons thinly sliced fresh basil

Instructions

  • Dry the Scallops: Pat the scallops thoroughly dry with paper towels. Removing excess moisture helps them develop a deep golden crust instead of steaming in the skillet.
  • Season the Scallops: Place the scallops on a large plate. Season both sides evenly with the salt and black pepper.
  • Heat the Skillet: Heat a large cast-iron skillet over medium-high heat for about 2 minutes. Add 1 tablespoon of the olive oil and swirl it around the skillet.
  • Sear the First Side: Arrange the scallops in a single layer, leaving a little space between them. Cook without moving them for about 2 minutes, or until the bottoms are deeply golden.
  • Cook the Second Side: Turn the scallops with tongs and cook for another 1 to 2 minutes. The scallops should be browned outside and opaque but still tender in the center. Transfer them to a clean plate.
  • Add the Lemon Rind: Reduce the heat to medium. Add the finely grated lemon rind to the skillet and stir for about 15 seconds, just until fragrant.
  • Add the Lemon Juice: Pour in the lemon juice, scraping the bottom of the skillet to loosen the browned bits. Let it bubble for about 30 seconds.
  • Add the Balsamic Vinegar: Pour in the balsamic vinegar and simmer for about 15 seconds.
  • Add the Remaining Oil: Stir in the remaining 1 tablespoon olive oil to bring the pan mixture together.
  • Cook the Garlic: Add the minced garlic and cook for about 30 seconds, stirring constantly so it does not burn.
  • Cook the Tomatoes: Add the grape tomatoes and stir to coat them in the lemon-balsamic mixture. Cook over medium heat for 3 to 4 minutes, or until the tomatoes are hot, glossy, and beginning to soften.
  • Spread the Pesto: Spoon the pesto onto a serving platter and spread it into an even layer.
  • Plate the Scallops: Arrange the seared scallops over the pesto. Spoon the warm tomatoes and the pan juices around and between the scallops.
  • Finish with Basil: Sprinkle the sliced fresh basil over the scallops and tomatoes. Serve immediately while the scallops are warm and tender.