Scallops with Charred Jalapeno Pesto

Sweet, succulent, and tender scallops paired with a smoky, spicy, yet bright and herbaceous sauce might be the perfect pairing. Scallops with Charred Jalapeno Pesto combines simply seasoned and seared scallops with an easy yet complex homemade pesto.

There is something that is magical about perfectly seared scallops that are impossibly sweet and tender. It’s one of those bites that makes you close your eyes and just enjoy the sensation of flavors and textures and truly appreciate the moment and the beauty of the offerings of the sea. When you start with a decadent protein such as scallops it’s all about that balance of keeping it simple and allowing them to shine, with just the right accent.

Why You’ll Love this Recipe

Who says you can’t get a little fancy on a weeknight? Seafood is a great go-to for quick cooking meals that are also special enough for an occasion, such as Clams with Prosecco Cream Sauce. Scallops with Charred Jalapeno Pesto is elegant enough for a special occasion, yet quick and easy enough to take an average Wednesday and turn it into an event.

• Easy Process – While there is a little technique and confidence that comes into cooking scallops, the lean and tender crustacean is quick cooking and requires very little prep. As for the pesto, toss it into a food processor or blender and skip all of the chopping.
• Make Ahead – Not only can you make the jalapeno pesto ahead of time, but it also actually gets better as it refrigerates, allowing all of the flavors to meld and marry.
• Versatility – Make this cilantro basil pesto for the scallops, and then have fun using it on anything else you would normally add pesto to.
• Customizability – I get it, not everyone loves cilantro. While the basil in this recipe mellows the flavor of the cilantro, you can totally make this your own. Use all basil! Not big on heat? Remove all of the seeds from your charred jalapenos. You have complete control of the flavors.

Ingredients

Making homemade pesto is not only easy and delicious, but it’s also rewarding. You are in complete control of the ingredients and there are no mystery fillers and preservatives. It’s all about a celebration of bright and fresh flavors.

• Sea Scallops – These are the star of the show and demand center stage. You’ll want larger scallops for this recipe such as U10. Always make sure that you are purchasing dry-packed scallops. This means that they aren’t plumped with chemical additives and preservatives. I always source my scallops from LobsterAnywhere. Their day boat scallops come from the fishing capital of the US, New Bedford, MA. They’re shucked on deck and flash frozen.

• Jalapenos – These give a mild back note of heat to the pesto along with a slight smoky flavor from being charred. Like it spicy? Leave some or all of the seeds. Just want the flavor but not necessarily the heat? Remove all of the seeds.
• Cilantro – Bright, citrusy, and fresh. Cilantro pairs well with the slightly bitter and earthy flavor of jalapenos.
• Basil – Sweet and a little anise flavored, this traditional component of Italian pesto also mellows the flavor of cilantro.
• Garlic – Sharp and pungent, garlic adds an aromatic element to the pesto.
• Pistachios – While many traditional recipes call for pine nuts, this pesto with pistachios uses the mighty green nut for a hint of sweetness that balances the jalapenos. Roasted pistachios will bring the most flavor. You can use either salted or unsalted and adjust your seasoning at the end.
• Lemon – Both the juice and zest bring freshness and sunny pop of acidity to this pesto. Don’t forget a little finishing zest on your scallops!

• Parmigiano-Reggiano – Nutty, salty, and bursting with umami, this hard Italian cheese adds flavor, texture, and depth to the pesto.
• Extra Virgin Olive Oil – Rich buttery, and silky, this adds flavor to the pesto while also helping give it a slightly creamy texture. Make sure you use a good quality olive oil as it is a predominate flavor.
• Fine Sea Salt – You can use kosher salt to season your scallops, but I like the flavor and delicate texture of fine sea salt when it comes to seasoning most seafood. Just a pinch is needed to enhance the natural flavors of the scallops.
• Neutral Oil – Pick a neutral oil with a high smoke point for searing your scallops. I used avocado, but canola oil and grapeseed oil are two great options. For a more buttery flavor ghee is also a great option.
• Ice Cubes – Yes, ice cubes. They’re not just for your cocktails! Add an ice cube or two into your food processor when making your pesto. This will shock the herbs and lock in their verdant color, helping slow down the oxidation process.

How to Make Scallops with Charred Jalapeno Pesto

Who says getting a little fancy has to be complicated? Scallops with pesto is destined to become a new favorite for date night at home. When you utilize fresh, gorgeous ingredients and allow them to shine on their own, it doesn’t take much to bring together a memorable meal.

• Char – Heat your grill. Place your dry jalapenos directly on the hot grates and allow all sides to char. Transfer the charred jalapenos to a plastic bag and let them steam. Remove most of the charred skin and if desired, the seeds and membranes.

• Pulse – Add your herbs, garlic, cheese, lemon juice and zest, jalapenos, pistachios, and ice to a food processor or blender. Pulse until roughly chopped.

• Drizzle – With your food processor or blender running, drizzle in the olive oil until your pesto is silky. Taste for salt and season. Transfer to an airtight container until ready to use.

• Dry – Remove the side muscle from your scallops. Thoroughly pat them dry. Remember that a dry scallop is a happy scallop!
• Fire it Up – Heat your grill or stove on high. Allow your skillet to heat with oil until it is almost smoking.

• Sear – Lightly season both sides of your scallops and carefully place into the hot skillet. Let the first side cook for 60-90 seconds. Do not touch them. Do not flip them until they easily release from the pan. Flip them over and allow them to cook for another 90 seconds. They should be lightly firm to the touch but still have a spring. Always cook your scallops to between 115-120 degrees.

• Serve – Place a small amount of the pesto onto a plate and top with your scallop. Garnish with fresh lemon zest and micro herbs. Don’t forget to pop open the bubbly!

Other Ways to Serve Jalapeno Pesto

You can use this jalapeno cilantro pesto any way you would use a more traditional pesto. Here are just a few ideas.

• Pasta – Toss your favorite pasta with this pesto. Don’t forget to add a little extra Parmigiano-Reggiano and some of that pasta water!
• Chicken – Chicken is delicious marinated in pesto. Add a little extra lemon to the marinade for more of a bright pop of flavor.
• Vinaigrette – Add a tablespoon or two of this cilantro basil pesto to your basic vinaigrette for an herbaceous pop of flavor.
• Caprese Salad – Drizzle this over your summer tomatoes and fresh mozzarella for a caprese salad with bold flavor.
• Shrimp – Toss shrimp in this pesto and skewer for a quick and easy grilled pesto shrimp recipe.
• Potatoes – Toss warm roasted or boiled potatoes in this pesto for an instant burst of flavor. This is also delicious with grilled or roasted vegetables.
• Fish – Use this as a marinade or finishing sauce for fish such as salmon, halibut, sea bass, or grouper.

Substitutions

You can totally change up the flavor and personality of this pesto by swapping out some of the ingredients. Here are a few fun ideas.

• Cilantro – Not a fan of cilantro? Use all basil for this recipe, or a combination of basil and parsley, going heavier on the basil.
• Nuts – You can use cashews in this recipe in place of the pistachios. Walnuts are also another option that will give a slightly more bitter note.
• Cotija Cheese – Take this bright and verdant pesto in even more of a Mexican direction by replacing the parmesan with cotija cheese.
• Roasted Poblano – Skip the jalapenos and add a charred poblano. The heat will be milder and the flavor will be a little more earthy and bitter.
• Lime – For even more of a bright pop of flavor swap the lemon juice and zest in this recipe for fresh lime.
• Spicier – For jalapeno cilantro pesto with even more of a kick, add an additional charred jalapeno, or even a charred serrano pepper.

Storage

Have you ever wondered how to make your homemade pesto stay green longer? Oxidation is a natural process that happens with everything from avocados and apples to the basil and cilantro in this roasted jalapeno pesto. However, it doesn’t affect the flavor of your pesto. If kept in an airtight container in the refrigerator it will last for a week. In addition, you can also freeze it and keep it for up to a month. Here are a few tips though for making its vibrant color last a little longer.

• Ice – Add an ice cube or two when blending your pesto. This shocks the herbs and locks in their color.
• Olive Oil – Drizzle olive oil over the top of your pesto. It creates a barrier slowing down the oxidation process.
• Acid – Squeeze lemon or lime over the top of your pesto depending on what you used. If your homemade pesto doesn’t call for any sort of acid use the olive oil method.
• Blanch – Briefly blanch your herbs in boiling water for ten seconds and then transfer them to an ice bath to shock them. Make sure they are thoroughly dried before making your pesto.

Tips From the Beach

Seafood is the star of this recipe for scallops with pesto. Sea scallops are definitely more of a luxury ingredient, so always know your source, and know what to look for. Here are some tips for both buying scallops and also ensuring you don’t overcook them.

• Dry-Packed – Always purchase dry-packed scallops over wet pack. Wet packed scallops are plump with preservatives such as sodium tripoly phosphate. This not only affects their flavor and texture but will prevent you from ever getting that beautiful, seared crust.
• Quick Frozen – Look for scallops that are individually quick frozen, or IQF.
• All Natural – Scallops should have a clean, sweet, pure, and delicate flavor. Skip scallops that are preserved with chemicals and artificial ingredients.
• Don’t Season Early – Salt draws out moisture. Unlike a steak you want to season your scallops just before they hit the hot pan.
• Keep Dry – Thoroughly pat your scallops dry. And then dry them again. A dry scallop is a happy scallop and the key to getting a pretty crust.
• High Heat – You want to heat your cast iron pan or skillet on high heat. Because you’re cooking at high heat make sure you use an oil with a high smoke point or even ghee to prevent your scallops from having an acrid, burnt taste from burned oil.
• Texture First – As much as a perfectly seared scallop will instantly get you oohs and ahhs, it doesn’t actually affect the final flavor. Don’t risk over cooking your scallops for that sear. It’s better to have a tender scallop with a lighter crust than a rubbery scallop.

• Temp – When in doubt, temp check! Always cook your scallops to between 115-120 degrees. The way they feel to the touch is always a great indicator. They will feel lightly firm yet spring back.

Frequently Asked Questions About Scallops with Charred Jalapeno Pesto

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