My Old Bay Pan Seared Scallops are a wonderful summertime dish. Fresh from the sea, and served with a basil pesto tossed with linguine! Can you say Delicious? I know your family will.
How to make Old Bay Pan Seared Scallops.
One of the great joys of summer is having an almost endless supply of fresh basil coming from my garden. There is just something so magical about basil and the aroma that just lingers with you……sigh.
Over the years I have used pesto many different ways in a variety of sauces. But I think my favorite use of fresh pesto is to simply toss it with pasta, sprinkle a little grated Romano on it and enjoy the flavors in their purest form. Now that speaks of summer to me, whether I’m picking my own basil, or remembering the days when I got it by the bushel basket……. Fresh basil means summer to me and always will.
The great thing about a simple flavorful pesto is that it goes so well with just about everything, and since it is summer and the scallop boats have been bringing in gorgeous fresh scallops off the Jersey coast, I thought it would be the perfect combination to share with you. To make a new summer memory that we could share, because we are friends, and we are family.
If you’d like to make your own Old Bay seasoning here is a copycat Old Bay Recipe.
If you’ve tried my Pan Seared Scallops or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my other pesto recipes.
My Old Bay Pan Seared Scallops are a wonderful summertime dish. Fresh from the sea, and served with a basil pesto tossed with linguine! Can you say Delicious? I know your family will.
- 2 bunches of Basil
- ½ bunch of Italian Parsley
- ¼ cup grated Romano cheese
- ¼ cup toasted pine nuts or walnuts
- 2 cloves of Garlic
- ¼ cup Extra Virgin Olive Oil
- 1 lb fresh sea scallops
- 1 tsp old bay seasoning
- 1 tbsp olive oil
- 1 pound linguine
- Remove the leaves from the basil and parsley, do not use the stems
- To toast your pine nuts get a pan sauté pan very hot , then turn off the heat, and add your pine nuts. Keep the pine nuts moving around so they toast without burning.
- Place them into your food processor, Pulse it until its minced very well.
- Now add your garlic, toasted pine nuts, and grated Romano Cheese, pulse to combine
- Drizzle in the Olive Oil until it has a nice smooth consistency without looking oily
- and Voila you got pesto!!
- cook linguine per instructions on the box
- wash and clean your scallops (remove the little piece of side mussel)
- pat dry the scallops with paper towels
- sprinkle the old bay on both sides of the scallops
- get your pan very hot
- add enough olive oil to have a light coating in the pan
- add the scallops carefully, not over crowding the pan (too many scallops will bring down the temperature of the pan)
- most importantly once you place the scallops in the pan, do not move them!
- allow the scallop to sear on one side for two minutes, when you turn one scallop you should begin to see a nice caramel color as a light crust forms. If your scallop looks like this continue turning them, if not let them cook a little longer.
- after turning the scallop continue cooking, being careful not to over cook them.
- a scallop will be just a little translucent in the center when it is done (the scallop will continue to cook after you've removed it from the pan)
- look at the scallop from the side to determine if it is done.
- the scallop should be a little springy when you push it with your fingers, if it is firm, its overcooked**
- this is a matter of timing, while the scallops are searing, the pasta should just be getting done; you want to toss the linguine with a few large spoonfuls of the pesto (use as much or as little as you like), as soon as you drain it.
- place the linguine with the pesto back in the pot, and hold on the back of the stove(off burner) until your scallops are done.
- plate pasta and top with scallops, serve immediately!
** Scallops will get a little rubbery as they sit, its very important to serve them immediately when they are done.
More recipes from my site
How to Make Pesto Three Ways and Add Deliciousness to Your Recipes!- Summer’s Almost Gone, Can We Have a Do Over?
- How to make a Classic Frutti di Mare for your dinner table
- Grilled Lobster and Spaghetti with Pesto Two Ways
- Linguine with Clams Recipe – Authentic Italian Seafood
- Ligurian Seafood Stew with a Basil Saffron Cream Sauce
Elisabetta G says
March 1, 2017 at 3:44 amGreat recipe. Just had the same meal at Fazzolari’s Restaurant in your Buena NJ. Fantastic too.
Carrie's Experimental Kitchen says
August 17, 2012 at 6:23 amGood morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-30-seafood-frenzy-friday.html
Rachael @ Mrs-Adventure says
August 14, 2012 at 1:02 pmThis looks AMAZING – thank you so much for including your pesto recipe as well! Nom.
Jennie @themessybakerblog says
July 30, 2012 at 2:12 pmScallops are my favorite food ever! I could probably eat them every day without getting bored. This dish looks amazing! I come to your site, drool a little, and crave the dish photographed. Thanks for sharing!
Chris@TheCafeSucreFarine says
July 22, 2012 at 7:46 pmThat first picture took my breath away, quite amazing! The entire meal looks fantastic and your photos are wonderful!
Chef D says
July 22, 2012 at 8:00 pmThank you!
DB-The Foodie Stuntman says
July 22, 2012 at 2:58 pmBasil is my favorite herb because it’s so fragrant. I actually just made some pesto yesterday too. I’ve also been a little scared to cook scallops because I’ve heard they can become overcooked easily, so thank you for this tutorial.
Meg @ Peaches and Cake says
July 22, 2012 at 11:46 amThis looks amazing! Such an elegant meal. Would be perfect for a date night.
Chef D says
July 22, 2012 at 8:01 pmIt certainly is, My wife loves the simple use of Pesto, not too heavy, just flavorful! It goes great with Prosceco!
ellenbcookery says
July 21, 2012 at 11:24 pmScallops and pesto sound amazing. Thanks for sharing. Something else I learned about basil is to plant them amongst tomato and pepper plants within the garden. The bugs are attracted to the basil rather than the veggies. ~ I can confirm this is true 🙂
Lynn says
July 21, 2012 at 12:44 pmHow funny, I was just given a bunch of basil from a friends garden and made lots of pesto! Most is in the freezer but I left some out. There’s something very calming about simplicity with food. No hoity-toity, no hours spent in the kitchen just simple items that taste amazing. Your use of pesto with scallops here may just be a way to get my hubby to try them!
Laura @ Family Spice says
July 20, 2012 at 9:54 amOMG those scallops look plump and perfect!!!! Drooooool!
yumgoggle says
July 20, 2012 at 1:33 amNot a real fan when it comes to seafoods. But I am a real pasta eater. I love how you combined the flavors in this dish. You never fail to bring out the best in whatever ingredient you cook with, chef!
anna says
July 19, 2012 at 11:02 pmi think i have mentioned here that i absolutely love what you do with seafood. i am terrible with it, but a well written recipe like this one gives me hope.
torviewtoronto and createwithmom says
July 19, 2012 at 10:45 pmcolourful filling meal looks delicious
Larry says
July 19, 2012 at 6:59 pmDelicious looking as always.
Kimby says
July 19, 2012 at 2:40 pmChef Dennis, that last photo made me crave scallops more than pasta — a first! Thanks for the link to the Old Bay knock-off, too… have never tried Old Bay (gasp) but was thawing out fish for dinner and it sounds like a marvelous blend. (It’s been too hot for the fish to bite here… thankful for the freezer supply!) Basil is one of those herbs with a scent that evokes memories of family meals before you’ve even added it to a dish — glad you were blessed with a bountiful supply! 🙂
Minnie@thelady8home says
July 19, 2012 at 1:46 pmThe dish looks so very good. Scallops are my favorite seafood, I will pick them up anywhere, in any form, and eat them anytime. And when they are seasoned in this fashioned…gorgeous.
The seasoning is so interesting……I use a lot of spices from scratch. I thnk I want to try this at home and see how it comes out….
Mei-I @ gastronomic nomad says
July 19, 2012 at 8:33 amWhat a lovely surprise!! Basil and mint are the smells of summer to me. Those scallops look so juicy! YMM.
Laureen King says
July 19, 2012 at 8:28 amThis looks so delicious, I will have to this recipe for sure!
RavieNomNoms says
July 19, 2012 at 8:04 amThat looks divine! So lovely for the summer months!
kitchenmemories says
July 19, 2012 at 3:19 amI’m Italian… I simply can’t resist when I see a dish of pasta!
Betty Ann @Mango_Queen says
July 19, 2012 at 12:05 amOh.My.God. These photos look AMAZING! Those scallops resting on a bed of linguini? Please make me a plate now! I must make it this weekend. Off to the market 1st thing tomorrow. BTW, I should be heading to bed now but instead I am browsing through blogs. All this surfing is making me very hungry. But thanks for sharing a good story and great recipe, Chef Dennis!
Jenn and Seth (@HomeSkilletCook) says
July 18, 2012 at 9:22 ami’m not a huge fan of scallops, but yours look so irresistable here! looks like a delicious meal!
Kath says
July 18, 2012 at 8:38 amThis looks fabulous!! Do you toss the scallops with the Old Bay seasoning before searing, or do you sprinkle the Old Bay on after cooking?
Chef D says
July 18, 2012 at 3:11 pmhi Kath
sprinkle a little of the old bay on before searing, you can always add a little more afterwards if you like more of that flavor. Thanks for letting me know I left out that step!
Michelle says
July 18, 2012 at 6:56 amOh so yummy. I miss eating scallops. Bon appetit!
Elin says
July 18, 2012 at 1:00 amChef Dennis….old bay seasoning…dont think we can get it over here. Can you tell me what is it made of basically ? I mean what are ingredients that make up the seasoning so that I can imagine the taste of your pan seared scallops. You know I am a Piggy so looking at the photos is not enough. LOL! Great idea to have the scallops for the linguine pesto !
Chef D says
July 18, 2012 at 6:14 amhi Elin
there is a link at the end of my post, that will take you to a recipe for making your own, it’s highlighted Old Bay.
it really is a great seasoning for seafood, I think you would like it!
Laura (Tutti Dolci) says
July 17, 2012 at 11:25 pmI love pan seared scallops but I’ve never served them with pesto – fabulous idea!
The Mom Chef says
July 17, 2012 at 10:55 pmYou had me at scallops. I can’t remember the last time I had one; curse the tight budget. Yours are so perfectly cooked. The pesto pasta is the perfect thing to serve them with.
Jen @JuanitasCocina says
July 17, 2012 at 10:36 pmOne of our favorite dinners is shrimp boil, using TONS and TONS of Old Bay. LOL!
I love fresh pesto. One of my favorite things in the world. I so wish scallop boats came in to visit me…I’d eat them all of the time!
Jeanette says
July 17, 2012 at 10:22 pmI’m a Maryland girl, so my kids love Old Bay Seasoning. We have been making lots of pesto this summer. I’ve even managed to sneak in some Swiss chard and kale in my pesto and the kids haven’t even noticed.