Scallops In Pesto and Garlic Sauce Recipe

Scallopsinpestoandgarlicsauce1Scallops make a wonderful starter and there is so much that can be done with them. I thought it was a bout time to try something different from what I usually do.

This recipe is an adaptation of the recipe that can be found at All Recipes UK

This serves 2 people


  • 6 Scallops
  • 2 Tablespoons of Butter
  • 230ml Double Cream
  • 2 Tablespoons of Pesto
  • 2 Garlic cloves
  • 6 Asparagus


  1. Place Double Cream into Saucepan with crushed Garlic and the Pesto.
  2. Heat up the double cream, ensuring not to allow it to boil, continue to stir
  3. Place the Asparagus in a saucepan of boiled water to blanch.
  4. Once the Pesto sauce is hot, place the butter in a frying pan until melted
  5. Cook the scallops on one side for 1-2 minutes and then cook on the other side for the same amount of time or till fully cooked.
  6. Place the cooked Asparagus on the plate, place the scallops on the centre and then drizzle over the sauce….yum!!

This starter makes an excellent beginning to a nice romantic meal or perfect for a group.

When cooking I would always recommend using good quality scallops that have been sourced from a farm shop or fish monger.

The scallops I used where from EatFish, they are sourced directly from Scottish fisherman and sent direct – nice and fresh! 🙂

Wine Pairing With Scallops in Pesto and Garlic Sauce

The wine I selected when creating the Scallops was a white wine with a hint of citrus as it helped bring the sweetness of the buttery scallops out. Perhaps look for something like a Sauvignon Blanc.

I would recommend the following wines from Majestic Wine;

Marlborough Ridge Sauvignon Blanc 2014 Giesen – £9.99 (£6.99) when mix and match

The New Waihopai River Sauvignon Blanc 2014 Marlborough – £10.99 (£9.34) when mix and match

Scallopsinpestoandgarlicsauce3 Scallopsinpestoandgarlicsauce2 Scallopsinpestoandgarlicsauce1

Leave a Comment