Seared Scallops with Basil Olive Oil Pistou and Microgreens

Name: Seared Scallops with Basil Olive Oil Pistou and Microgreens
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 cups fresh basil leaves, packed; ¼ cup fresh parsley, packed; 2 garlic cloves, coarsely chopped; ½ teaspoon fresh lemon juice; ⅓ cup premium extra virgin arbequina olive oil; ⅓ cup infused olive oil (basil, meyer lemon, lime, or blood orange); 2 tablespoons olive oil, for searing; ½ teaspoon sea salt; to taste freshly ground black pepper; 8 large sea scallops, room temperature; ½ cup microgreens for garnish (arugula or basil microgreens)

Recipe GLPR37fd7a5071083e

Mediterranean

Main Course

20 min

844 cal

Servings: 2

Stovetop

SNAP eligible

Tender, perfectly seared scallops served over a vibrant basil and herb pistou infused with premium olive oils, finished with delicate microgreens. A light, elegant dish that comes together in minutes, perfect for an impressive weeknight dinner or special occasion lunch.

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Ingredients

2 cups fresh basil leaves, packed

¼ cup fresh parsley, packed

2 garlic cloves, coarsely chopped

½ teaspoon fresh lemon juice

⅓ cup premium extra virgin arbequina olive oil

⅓ cup infused olive oil (basil, meyer lemon, lime, or blood orange)

2 tablespoons olive oil, for searing

½ teaspoon sea salt

to taste freshly ground black pepper

8 large sea scallops, room temperature

½ cup microgreens for garnish (arugula or basil microgreens)

Directions

Combine the fresh basil leaves, parsley, chopped garlic, and lemon juice in a food processor. While pulsing, slowly drizzle in the arbequina olive oil and infused olive oil until the mixture is finely chopped and well blended, creating a smooth pistou sauce. Season with salt and black pepper to taste. Set aside.
Pat the room-temperature scallops completely dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and is very hot, about 1-2 minutes.
Carefully place the scallops into the hot skillet, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes on the first side without moving them, until a golden brown crust forms.
Flip the scallops and sear for an additional 1-2 minutes on the other side until they reach an internal temperature of 145°F and are opaque throughout, being careful not to overcook.
Spoon a generous pool of basil pistou onto each serving plate. Arrange 4 seared scallops per plate on top of the pistou, then garnish with fresh microgreens. Serve immediately while the scallops are still warm.

Comments

Grocery List Plus Editorial Staff4

Scallops are reliably available at Publix and Food Lion seafood counters, but the stated 20 minutes glosses over the need to pat scallops dry, make the pistou by hand or food processor, and achieve a proper sear—a closer read is 25-30 minutes with active focus. Basil and microgreens require a specialty stop: neither chains consistently stock fresh basil year-round in Charlotte, and microgreens are a Whole Foods or independent produce run, adding real friction to a weeknight. The per-serving cost lands near $14-16 once you account for fresh scallops ($18-24 per pound) and the specialty greens, making this a date-night or weekend splurge rather than routine. The dish itself is elegant and reheats poorly, so it's built for immediate service and won't stretch into leftovers.