Go Back
+ servings
Two pan seared scallops with arugula pesto on a white plate

Pan Seared Scallops with Arugula Mint Pesto

Course: Main Course
Keyword: arugula pesto, scallops
Servings: 4 servings
Author: Lisa Marie Todd

This Pan Seared Scallops with Arugula Mint Pesto recipe is flavorful and easy to prepare. The pesto is a fresh combination of arugula, mint, garlic, Marcona almonds and Parmesan cheese. 



  • 3 garlic cloves
  • 1/3 cup Marcona almonds
  • 1/2 cup freshly grated Parmesan cheese
  • 2 packed cups fresh arugula
  • 1/4 cup fresh mint
  • 1/2 teaspoon Kosher salt + more for scallops
  • 1/4 teaspoon freshly ground black pepper + more for scallops
  • 1/2 cup extra-virgin olive oil
  • 1 pound large sea scallops
  • 2 tablespoons olive oil
  • 2 tablespoons butter


To Make Arugula Mint Pesto

  1. In a blender or Cuisinart, combine garlic, almonds, Parmesan cheese, arugula and mint. Blend or pulse until mixed.

  2. With motor running, slowly add olive oil into the mixture. Blend well. If pesto seems too thick, add a little more olive oil. 

  3. Transfer to a bowl and adjust salt and pepper to taste if desired. Set aside.

To Pan Sear Scallops

  1. Place scallops on a sheet pan lined with a paper towel. With another paper towel, dry the scallops by lightly pressing into each scallop.
  2. Season both sides of the scallops with salt and pepper. Heat oil and butter in a large pan over high heat.

  3. Add scallops to pan, avoid crowding them. Cook scallops for 1 1/2 to 2 minutes. Don’t move them while cooking. Flip the scallops with a tong and sear for another 1 1/2 minutes. Your scallops should have a golden brown crust on them. Serve immediately over arugula mint pesto.