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Pesto Salmon And Sea Scallops With Lemon/Garlic Beurre Blanc

Pesto Salmon and Sea Scallops With Lemon/Garlic Beurre Bl recipe image
This luxurious dinner combines earthy basil pesto with sweet, briny sea scallops and tender salmon fillets. The dish is elevated by a silky lemon garlic beurre blanc that ties the flavors together with bright acidity and richness. Perfect for a romantic evening or a special weekend meal, it offers a sophisticated taste experience without requiring professional kitchen skills. The crispy herbed breadcrumb topping adds a delightful textural contrast to the soft fish. Serve immediately for the best flavor and texture.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 433.0
Description
This luxurious dinner combines earthy basil pesto with sweet, briny sea scallops and tender salmon fillets. The dish is elevated by a silky lemon garlic beurre blanc that ties the flavors together with bright acidity and richness. Perfect for a romantic evening or a special weekend meal, it offers a sophisticated taste experience without requiring professional kitchen skills. The crispy herbed breadcrumb topping adds a delightful textural contrast to the soft fish. Serve immediately for the best flavor and texture.
Ingredients
  • 4 oz Salmon fillets (skin removed)
  • 8 large Sea scallops
  • 4 tablespoon Basic pesto
  • 1 cup Herbed bread crumbs
  • 4 servings Lemon/Garlic Beurre Blanc
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC).
  2. 2
    Lightly oil a baking dish large enough to hold the salmon and scallops in a single layer.
  3. 3
    Pat the salmon fillets and scallops dry with paper towels to ensure even cooking.
  4. 4
    Place the salmon fillets and scallops in the prepared baking dish.
  5. 5
    Brush 1 tablespoon of pesto evenly over the top of each salmon fillet.
  6. 6
    Sprinkle the herbed bread crumbs over the pesto-coated salmon.
  7. 7
    Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and scallops are opaque and firm.
  8. 8
    Turn the salmon and scallops over once halfway through the baking time to ensure even cooking.
  9. 9
    While the fish bakes, prepare the Lemon/Garlic Beurre Blanc sauce.
  10. 10
    Spoon a generous amount of the warm beurre blanc onto each of 4 individual serving plates.
  11. 11
    Carefully place one salmon fillet and two sea scallops on top of the sauce on each plate.
  12. 12
    Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 433.0kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 3.5g18%
Cholesterol 55.0mg19%
Sodium 432.8mg19%
Total Carbohydrate 45.5g16%
Dietary Fiber 4.2g17%
Sugars 0.3g
Protein 27.1g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure scallops are dry before cooking to get a nice sear if pan-frying first, though baking works well for this method.

Beurre blanc is an emulsion of butter and wine/vinegar reduction; do not let it boil or it may break. If it separates, whisk in a teaspoon of warm water.

For best results, use dry-packed scallops rather than wet-packed ones, which are often treated with sodium tripolyphosphate and release more water.

Store any leftover sauce separately from the fish in an airtight container in the refrigerator for up to 2 days. Reheat gently.

Keywords: pesto, salmon, scallops, beurre blanc, lemon, garlic, seafood, dinner, elegant, italian, basil, bread crumbs, baked, quick, special occasion, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/pesto-salmon-and-sea-scallops-with-lemon-garlic-beurre-bl/