Fresh Pesto Shrimp and Scallops

June 26, 2014 • appetizers, Fish, Greek Food, Italian Food, Lemons, Main Dish, Shellfish, Sunday Dinner, Uncategorized, Weeknight

Pesto Scallops and Shrimp Mediterranean Baby (7)

This fresh pesto shrimp and scallops recipe is ideal as an appetizer, a main dish, or served over pasta.  I love it just as it’s pictured, with tons of juices for dipping toasted Italian bread.  This is also one of the simplest dishes to prepare and will no-doubt make your guests feel like something special was prepared just for them.  This is perfect served with a crisp white wine and lots of extra bread!

Pesto Scallops and Shrimp Mediterranean Baby (22)

Pesto Scallops and Shrimp Mediterranean Baby (19)

Pesto Scallops and Shrimp Mediterranean Baby (14)

Fresh Pesto Shrimp and Scallops


  • 1 lb. raw, cleaned shrimp, tails on
  • 1 lb. fresh, wild caught sea scallops
  • 2 cups packed fresh basil
  • juice of 1 lemon
  • 3/4 cup Greek olive oil
  • 1/2 cup white wine
  • salt and pepper
  • 1 loaf ciabatta bread, sliced, drizzled with olive oil and fresh herbs, and toasted in the oven.


In a food processor, combine basil, olive oil, lemon juice, and salt and pepper to form a pesto.

In a medium bowl, pour the pesto over the raw shrimp and scallops.

Gently toss the shellfish to coat with the pesto.

In the meantime, heat a large saute pan over medium heat.

Toss the shrimp, scallops, and all of the pesto in the bowl into the pan.

You should hear sizzling and immediately see the shrimp begin turning a bright pink.

Move the shellfish around the pan, gently, allowing all of the shellfish to cook.

After roughly 7 minutes, add white wine and continue to cook for another 3 minutes.

Test a scallop and shrimp to be sure you've reached your desired doneness.

Pour into a serving bowl and garnish with fresh basil and toasted ciabatta. Serve immediately.

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