Baked Scallops with Tomato & Basil Pesto

Guten Appetit

Difficulty: Medium

Servings: 2

Preparation Time: 60 mins

Cooking Time: 15 mins

Download Recipe


Pesto Mixture
  • 100g Basil Leaves
  • 80g Corn Oil
  • 30g Pine Nuts
  • 10g Garlic
  • 20g Parmesan Cheese - Grated
  • 5g Salt
  • 5g White Pepper Powder
  • 1kg Ice Cubes
Tomato Sauce
  • 30g White Onion - Chopped
  • 5g Garlic - Chopped
  • 1 Bay Leaf
  • 10g Butter - Unsalted
  • 30ml Cooking Oil
  • 200ml Whole, Peeled Tomatoes - Blended
  • To Taste Sugar
  • To Taste Salt
  • To Taste Pepper
Baked Scallops
  • 10 Scallops - Thawed
  • 5 Tablespoons Tomato Sauce
  • 2 Tablespoons Basil Pesto
  • 2 Tablespoons Cooking Oil
  • 2 Tablespoons Butter
  • 2 Tablespoons Panko
  • 2 Tablespoons Parmesan Cheese - Grated
  • To Taste Salt
  • To Taste Pepper
  • To Garnish Extra Virgin Olive Oil


Step 1.

Pesto Mixture

  • Pre-heat oven to 220°C in ‘Fan Mode’. Roast the pine nuts in the oven for 6 minutes, or till they turn slightly brown and fragrant.
  • Boil water in a pot, and add salt to it. Upon boiling, blanch the basil leaves for a minute.
  • Chill the leaves in a container with ice cubes and water, then squeeze the excess water from the basil leaves.
  • Blend the basil leaves with pine nuts, salt, pepper, garlic, parmesan cheese and corn oil using the MultiTalent 3 Food Processor.

Step 2.

Tomato Sauce

  • Blend whole, peeled tomatoes with the MultiTalent 3 Food Processor.
  • Add cooking oil and unsalted butter to a lightly heated pot, and fry the onions and bay leaf.
  • Once the onion has softened, add garlic and blended tomatoes. Bring the ingredients to a boil.
  • Next, lower the heat and allow the sauce to simmer. Season the sauce with salt, pepper and sugar.
  • Cook till the tomatoes have reduced and the sauce has thickened.

Step 3.

Baked Scallops

  • Pre-heat oven to 220°C in ‘Top and Bottom Heat Mode’. Pat the scallops dry and season them with salt and pepper on both sides.
  • Add oil to a lightly heated pan to sear the scallops.
  • Next, add butter to the pan, and caramelise the scallops by sautéing them.
  • Add the cooked tomato sauce to the pan – by pouring it over the scallops.
  • Layer the scallops with parmesan cheese and panko.
  • Bake the dish in the oven at 180°C for 8 minutes.
  • Garnish with pesto, extra virgin olive oil and chopped parsley.

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