Pesto Salmon & Sea Scallops with Garlic

Two seafood favorites baked side by side, dressed up with a quick pesto-and-breadcrumb crust on the salmon and a pool of garlic butter underneath everything. The dish hits the table looking restaurant-plated, but the technique is dump-and-bake simple.

Fresh pesto is the right call. The basil oils stay vibrant under the breadcrumb crust, where dried jarred pesto can taste flat. Spread it generously; the salmon needs a thick layer to keep moist while the crumbs crisp.

Scallops cook faster than salmon, so size matters. Use larger sea scallops (not bay scallops) so they finish at the same time as the fish. If your scallops are smaller, add them to the pan in the last 5 minutes instead of the start.

Pat the scallops bone-dry before they hit the pan. Wet scallops weep liquid that prevents browning, leaving you with pale, sad disks instead of the golden caramelized tops you want.

The garlic butter goes on the plate first, then the seafood on top. Reversed order means the butter melts away into the dish; spooned underneath, it stays glossy and pools around each bite.

Serve with risotto, buttered noodles, or steamed asparagus.

Chef Tips

• Look for “dry-pack” or “chemical-free” scallops at the fish counter. Treated wet-pack scallops are pumped with phosphates and will not brown no matter what you do.
• Toast the breadcrumbs with a teaspoon of olive oil in a dry pan for 3 minutes before sprinkling. They will brown more evenly during the short bake.
• Skin-on salmon stays moister than skinless. The skin renders some fat into the fish during baking.
• Test salmon doneness by flaking with a fork at the thickest point. It should separate easily but still look slightly translucent in the very center.

Variations

• Use arugula pesto or sun-dried tomato pesto in place of basil for a different flavor profile.
• Add lemon zest and a squeeze of juice over the finished dish for brightness.
• Substitute halibut or cod for salmon if those are what your fish counter has.