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Parm & Pesto Seared Scallop Bites

Name: Parm & Pesto Seared Scallop Bites
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 8 people
Cuisine: american
Ingredients: 1 Dozen North Coast Naked Sea Scallops (10/20 count); 1 TBSP Kosher Salt; 1 TBSP Black Pepper; 2 TBSP Vegetable Oil; 0.5 Cup Mayonnaise; 0.25 Cup Prepared Pesto (store-bought or homemade); 0 Parmesan Crisp Crackers (any variety); 2 TBSP Chopped Parsley

Tender, seared scallops meet crispy Parmesan bites in this elegant, bite-sized appetizer. Finished with a vibrant pesto aioli, each piece delivers a perfect balance of savory, creamy, and crunchy textures. Quick to make and visually impressive, it’s ideal for entertaining or a sophisticated snack.

[[ recipeID=recipe-2mjab1dfz, title=Parm & Pesto Seared Scallop Bites ]]

Frequently Asked Questions

Do I need to remove the scallop adductor muscle?
Yes. While edible, it’s tough and can affect the texture of the bite-sized scallops.

Can I use frozen scallops?
Yes, but make sure they are fully thawed and patted dry before searing to get a good crust.

How do I prevent scallops from sticking to the pan?
Use a hot pan with enough oil and avoid overcrowding. Let the scallops sear without moving them too early.

Can I make the pesto aioli ahead of time?
Yes, it can be made and refrigerated for a day. Bring to room temperature and stir before serving.

What else can I use instead of Parmesan crisps?
Other options include crostini, crackers, or thinly sliced toasted bread, but the depth of flavor you will get from the parmesan is unmatched.

How should I serve these scallops?
Serve immediately after assembly to maintain the crispiness of the base and the tenderness of the scallops.

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Instructions

Ingredients

1 Dozen North Coast Naked Sea Scallops (10/20 count)
1 TBSP Kosher Salt
1 TBSP Black Pepper
2 TBSP Vegetable Oil
½ Cup Mayonnaise
¼ Cup Prepared Pesto (store-bought or homemade)
Parmesan Crisp Crackers (any variety)
2 TBSP Chopped Parsley

Instructions

Remove the adductor muscle from each scallop. While edible, it is tough in texture and best discarded for this preparation.
Season scallops evenly with salt and pepper.
Heat cooking oil in a skillet over medium heat. Add scallops and sear for 1 to 2 minutes per side, until golden brown. Avoid overcrowding the pan and do not overcook.
Remove scallops from the pan and allow to rest briefly.
Prepare the pesto aioli by combining mayonnaise and pesto in a small mixing bowl. Stir until smooth and fully incorporated.
Once scallops have cooled slightly, slice each scallop in half horizontally to create two even pieces.
To assemble, arrange Parmesan crisps on a serving platter. Spoon a small dollop of pesto aioli onto each crisp, then top with a scallop piece.
Finish with a light sprinkle of chopped parsley, if desired.
Serve Immediately

Notes

-Remove the scallop adductor muscle for a tender, consistent bite.

-Pat scallops dry before searing to achieve a golden crust.

-Do not overcrowd the pan, cook in batches if needed.

-Overcooking scallops makes them rubbery so be sure to pay careful attention to your cooking times!

-Slice scallops in half after searing for perfectly sized bite-sized pieces.

-Use store-bought or homemade pesto for the aioli, depending on convenience and flavor preference.

-Assemble just before serving to keep the Parmesan crisps crunchy.

Parm & Pesto Seared Scallop Bites