Raw Pesto Scallops

By Mark Bittman

Updated June 5, 2024

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Media 1 of 1
Total Time
15 minutes
Rating
4(28)
Comments
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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.

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Ingredients

Yield:1 to 2 servings

  • 6 large scallops

  • 1 cup fresh basil leaves

  • ¼ cup olive oil

  • ¼ cup grated Parmesan

  • 1 tablespoon fresh lemon juice

  • ½ small garlic clove

  • Salt and pepper

  • Toasted pine nuts (optional), for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (1 to 2 servings)

6 grams carbs; 41 milligrams cholesterol; 414 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 691 milligrams sodium; 22 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the scallops into thin rounds and arrange them in an even layer on a plate.

  2. 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.

  3. Step 3

    Drizzle the pesto over the scallops and sprinkle with pine nuts, if using.

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4 out of 5
28 user ratings
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