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Home » Appetizers » The Pesto Scallop Amuse Bouche

The Pesto Scallop Amuse Bouche

Published: May 8, 2018 · Modified: Mar 1, 2021 by Genevieve Morrison · This post may contain affiliate links

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This elegant pesto scallop amuse bouche includes 3 perfectly seared scallops, a simple pesto cream sauce and balsamic mustard caviar that’s so much fun (and easy) to make!

An absolutely perfect appetizer for any fancy affair!

A small shell on a plate containing 3 small scallops, pesto cream and mustard caviar.

I love surprising guests with these tasty little bay scallops. The shells are really easy to find on Amazon and look so pretty on your dinner table.

I remove them just before I cook up the scallops and pass them out while my guests are enjoying appetizers and cocktails.

A plate with a shell in the center, next to a sprig of lavender and a small, decorative fork.

You can prep these tasty treasures in under 10 minutes if you make your pesto cream ahead of time – giving you more time to spend with your guests, and out of the kitchen!

If you’ve never made your own pesto before, you’ll be so happy you did!

You’ll never go back to the oily, store-bought kind ever again. It tastes so divine and it’s so easy to make! It’s delicious enough, as is, but when you add the cream, it’s simply dreamy.

The mustard caviar is key!

If you’ve never made mustard caviar, it couldn’t be simpler! You can make it with any kind of sauce you like! I have Sriracha caviar, pickle juice caviar, soy sauce caviar, and of course, this delicious balsamic caviar.

3 kinds of mustard caviar in small bowls on a marble table in front of 3 bottles.

Your mustard seeds just need to soak for at least 3 days, so be sure to give yourself enough time to let them sit before you plan to serve them at a party. After 3 days, they’re perfect for months.

A small shell on a plate containing 3 small scallops, pesto cream and mustard caviar.

A Few More Fancy Appetizer Ideas

  • About 20 apricot appetizers on a plate, garnished with thyme.
    Elegant Apricot and Goat Cheese Appetizers
  • 1 deviled egg on marble, garnished with flowers, cilantro and mustard caviar beside 3 scattered flowers.
    Boursin Deviled Eggs
  • 6 beet napoleons, with prosciutto roses on top, garnished with cilantro leaves on a plate.
    Beet Napoleons with Prosciutto Roses
  • 1 steak appetizer on a marble slate, garnished with tiny grapes, arugula and dripping cheese.
    Skirt Steak Crostini

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A small shell on a plate containing 3 small scallops, pesto cream and mustard caviar.

Pesto Scallop Amuse Bouche

What could be more elegant that a pretty little pesto scallop amuse-bouche!? It's so lovely, so special and so simple to make!
4.20 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 18 minutes minutes
Servings: 8 Servings
Calories: 131kcal
Author: Genevieve Morrison

Equipment

  • small skillet – preferably cast iron
  • 8 appetizer shells or small bowls
  • food processor
  • small mixing bowl

Ingredients

For the Pesto Cream

  • 1 cup fresh basil leaves
  • ¼ cup fresh grated parmesan
  • ¼ cup olive oil
  • 2 tbsp pine nuts – or pepitas
  • 1 tsp. white balsamic vinegar
  • 1 tbsp. heavy whipping cream

For the Scallops

  • 24 bay scallops
  • 1 tsp. butter – enough to just thinly cover your frying pan
  • juice from half a lemon
  • balsamic-soaked mustard seeds
US Customary – Metric

Instructions

  • Place 1 cup fresh basil, 2 tbsp. pine nuts (or pepitas) and ¼ cup fresh grated parmesan into a food processor. Pour ¼ cup olive oil and 1 tsp. white balsamic vinegar over the other ingredients. Process everything together into a pesto paste. Add 1 tbsp. of heavy whipping cream and stir. Place in a sealable container. Refrigerate until ready to serve.
  • Lay out your shells or tiny serving plates and add a dollop of pesto cream to each. Add 1 tsp. butter to your pan and turn your heat to HIGH. Once your pan is hot (about 30 seconds), add 24 bay scallops, ensuring there is about an inch between them.
  • Let them sit in the pan without moving for 1-2 minutes until a side is brown. Roll them over, then sear them for another 1-2 more minutes.
  • Squeeze juice from half a lemon over them and let the juice sizzle for a few seconds while swirling the scallops in the pan. Remove quickly into a bowl so you can place them into your shells or plates.
  • Garnish with balsamic-soaked mustard seeds and serve.

Notes

If you’ve never made mustard caviar, it couldn’t be simpler! Balsamic vinegar is best for this recipe, but you can make it with any kind of sauce you like! My favorite flavors are Sriracha, pickle juice, soy sauce and of course, this delicious balsamic caviar.
Nutrition information is an estimate.

Nutrition

Serving: 1Amuse Bouche | Calories: 131kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 232mg | Potassium: 116mg | Vitamin A: 225IU | Vitamin C: 0.6mg | Calcium: 45mg | Iron: 0.5mg

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Comments

  1. Ian

    February 07, 2024 at 4:05 am

    If making this with the mustard seeds in sriracha would you still use balsamic vinegar in the pesto?

    Reply
    • Genevieve Morrison

      February 07, 2024 at 2:18 pm

      Personally, I would still use balsamic with pesto instead of sriracha. It just complements it better, but that’s my opinion.

      Reply
4.20 from 5 votes (5 ratings without comment)

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