Sautéed Scallops with Basil Pesto and Cherry Tomatoes
Sweet sea scallops seared until golden and served with a fresh basil pesto and blistered cherry tomatoes for a colorful, flavorful plate. This mediterranean-inspired seafood (keto, low carb) ready in about 20 minutes blends sea scallops, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 270 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb sea scallops
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 cup, halved cherry tomatoes
- 1/4 cup basil pesto
- 4 wedges lemon wedges
Instructions
- Step 1: Pat dry 1 lb sea scallops and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add scallops to the skillet, spacing them evenly, and cook without moving for 2-3 minutes until the bottom is golden brown.
- Step 4: Flip scallops and cook for an additional 2 minutes until opaque and firm to the touch.
- Step 5: Remove scallops from the skillet and set aside on a warm plate.
- Step 6: In the same skillet, add 1 cup halved cherry tomatoes and sauté for 2 minutes until blistered and softened.
- Step 7: Remove from heat and stir in 1/4 cup basil pesto, coating the tomatoes.
- Step 8: Serve scallops atop the pesto-tomato mixture with 4 lemon wedges on the side for squeezing.
Frequently asked questions
How long does Sautéed Scallops with Basil Pesto and Cherry Tomatoes take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Scallops with Basil Pesto and Cherry Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Scallops with Basil Pesto and Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Scallops with Basil Pesto and Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Scallops with Basil Pesto and Cherry Tomatoes keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The scallops were perfectly seared and the basil pesto cut through the richness beautifully.
- ★★★★☆
A lovely dish, though my family found the pesto a bit overpowering.
- ★★★☆☆
Overcooked scallops and the pesto tasted slightly stale from the jar.
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