4 servings

Entertain on the fly with a quick-cooking and delicious scallop dinner.

How to Make It

Step 1

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.

Step 2

Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.

Chef's Notes

For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.

Ratings & Reviews


September 14, 2015
I also thought the flavors did not go well with the scallops.  It is an easy recipe, but I don't think I will be making it again. 

Cookingnskiing's Review

January 19, 2015
Flavors don't go together. The scallops are too tender for the vinegar, pesto and tomatoes. I definitely won't make this again.

carolfitz's Review

July 14, 2014
Been meaning to make this since CL labeled it one of their "champions." Super-easy. We made to recipe, only sub was fresh garlic instead of bottled. Nice combo of flavors & colors.

vibikelady's Review

karen barrett
October 09, 2010
Yum Yum Yum! This recipe made our meal a special occasion, even though I served it on an ordinary Friday night. I added a layer of pasta over some of the pesto then put more pesto on the pasta. Not having any grape tomatoes, I diced some really ripe Rome tomatoes and used them in the topping. The first bite elicited a very emphatic "excellent" from my husband. We agreed at the end of the meal that it is definitely a keeper and that it will become a favorite, good for a family meal or a special occasion.

JoeOhio's Review

July 27, 2010
I followed the directions to a T and this turned out completely gross. Not only was it a complicated mess but it was just all out disgusting. I served a shrimp cocktail app. sides included rice pilaf, and asparagus. I would not make this again.

Brick1869's Review

July 17, 2010
this recipe is too die for. Why go to a restaraunt and pay big bucks for scallops, when you can make this dish which is full of flavor and doesn't cost alot of money? This is a new family favorite and super easy to make

Jul1C00ks's Review

July 16, 2010
I found the flavor combination so tasty and wonderful! I don't think the balsamic vinegar and lemon overpowered the scallops at all; they gave the dish incredible flavor. This recipe was delicious, the kind of flavor that makes the dish a joy to eat and something I want to make again. It's hard to find a good, flavorful light dish, but this one fills the bill for me. I added chopped green onions, but that's the only change I made.

abc012's Review

July 14, 2010
easy enough, I did have plenty of sauce and did use a cast iron pan. I found the balsmic/ lemon combination overpowered the scallops.

puravida's Review

October 30, 2009
My whole family loved this! My eight year old wanted more after she finsihed 4 large scallops. I served with my own pesto sauce and used cut up regular tomatos because I didn't have grape tomatos and it turned out great!!

3sacharm's Review

January 08, 2009
I am not sure if I did anything wrong, but these did not taste good at all. I think it may have been the scallops. I also did not feel so good afterwards either. This was the first time I cooked scallops and I am not sure I am going to try again.