Sautéed scallops with herb paste from Mark Bittman's Quick and Easy Recipes from The New York Times (page 79) by Mark Bittman

  • basil pesto
  • sea scallops

  • EYB Comments

    Can substitute parsley, cilantro, or dill for basil pesto.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley, cilantro, or dill for basil pesto.

  • mharriman on March 20, 2022

    I halved all of the ingredients for two of us. This quick dish was fabulous! The pesto paste adds just enough pesto flavor to enhance but not overpower the scallops. One quibble: Mark Bittman’s basil quantity uses “large leaves” instead of an ounce or cup measurement. Apparently, mine weren’t very big because my paste was more of a liquid until I added many more basil leaves. Served over wheat linguine with a light tomato/basil pesto. Good dish to repeat when I’m feeling generous with the grocery budget (sea scallops were $32.99 a pound at Wegmans fresh seafood counter today).

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