Raw Pesto Scallops

Name: Raw Pesto Scallops
Total time: 15 min
Yield: 1 to 2 servings
Ingredients: 6 large scallops; 1 cup fresh basil leaves; 1/4 cup olive oil; 1/4 cup grated Parmesan; 1 tablespoon fresh lemon juice; 1/2 small garlic clove; Salt and pepper; Toasted pine nuts (optional), for garnish

By Mark Bittman

Updated June 6, 2024

Raw Pesto Scallops — Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.

Total Time: 15 minutes
Rating: 4(27)
Comments: Read comments

Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks — and need few frills. This recipe comes together in less than 15 minutes and tops raw scallops with an easy pesto. Because this recipe calls for raw scallops, buy the best “dry” or ”dry-packed” scallops you can afford.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:1 to 2 servings

6large scallops
1cup fresh basil leaves
¼cup olive oil
¼cup grated Parmesan
1tablespoon fresh lemon juice
½small garlic clove
Salt and pepper
Toasted pine nuts (optional), for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Slice the scallops into thin rounds and arrange them in an even layer on a plate.
Step 2
In a food processor, blend the basil, olive oil, Parmesan, lemon juice and garlic together until smooth, scraping the sides of the bowl as needed. Season to taste with salt and pepper.
Step 3
Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.