Imagine a dish so tantalizing that it transforms an ordinary dinner into an extraordinary culinary experience. Our Scallops or Shrimp with Pesto Cherry Tomatoes is not just a recipe—it's a gourmet journey that promises to elevate your home cooking from mundane to magnificent. In just 25 minutes, you'll create a restaurant-quality meal that looks impressive, tastes incredible, and will have everyone asking, "Who's the chef?"
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Atkins
Serves: 4 servings
Ingredients
- 1 lb scallops or shrimp
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of scallops or shrimp, 1 cup of halved cherry tomatoes, 1/2 cup of pesto sauce, 2 tablespoons of olive oil, and salt and pepper to taste.
- Rinse the scallops or shrimp under cold water and pat them dry with paper towels. This step is important to ensure they sear properly in the pan.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to heat until it shimmers but does not smoke.
- If using scallops, season them with salt and pepper on both sides. If using shrimp, season them similarly. This will enhance the flavor of the seafood.
- Carefully place the scallops or shrimp in the hot skillet in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes without moving them, allowing a golden crust to form.
- Once the seafood is golden on one side, flip them over gently using tongs or a spatula. Cook for an additional 2-3 minutes, or until they are opaque and cooked through. Remove them from the skillet and set aside.
- In the same skillet, add the halved cherry tomatoes. Sauté for about 2-3 minutes until they begin to soften and release their juices. Stir occasionally to ensure even cooking.
- Once the cherry tomatoes are softened, reduce the heat to low and add the pesto sauce to the skillet, stirring well to combine with the tomatoes. Cook for an additional minute to warm the pesto through.
- Return the cooked scallops or shrimp to the skillet, gently tossing them in the pesto and cherry tomato mixture. Heat for another minute to ensure everything is well combined and warmed through.
- Remove the skillet from heat and taste the dish. Adjust the seasoning with additional salt and pepper if needed.
- Serve the scallops or shrimp with pesto cherry tomatoes immediately, garnished with fresh basil or grated Parmesan cheese if desired. Enjoy your meal!
Tips
- Pat your seafood completely dry before cooking to achieve that coveted golden-brown sear
- Use high-quality, fresh pesto for maximum flavor impact
- Don't overcrowd the pan when cooking scallops or shrimp—this ensures proper caramelization
- Cook seafood just until it turns opaque to prevent rubbery texture
- Choose fresh, ripe cherry tomatoes for the best burst of natural sweetness
- For extra richness, consider finishing with a sprinkle of fresh Parmesan or chopped basil
- If using frozen seafood, fully thaw and pat extremely dry before cooking
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
