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!
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.
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.
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 Few More Fancy Appetizer Ideas
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Pesto Scallop Amuse Bouche
- small skillet – preferably cast iron
- 8 appetizer shells or small bowls
- food processor
- small mixing bowl
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
- 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.