Pan Seared Scallops with Pistachio Pesto [21 Day Fix]


  • 8 oz scallops (the big ones – not tiny “bay” scallops)
  • 1 clove garlic
  • 23 sprigs thyme
  • 1 teaspoon coconut oil
  • For the pesto:
  • 1 cup loosely packed basil leaves (if you aren’t a fan of basil flavor, you can use spinach or even 1/2 spinach 1/2 basil)
  • 1/4 cup pistachos
  • 1 small clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons parmesan cheese
  • 3 tablespoons water


  1. Make the pesto first:
  2. Combine all ingredients except water (basil, pistachios, garlic, olive oil, lemon, and parmesan) in a food processor
  3. Pulse until everything is finely minced and combined, scraping down the sides a few times. Add the water 1 tablespoon at a time until the pesto has reached the consistency you desire (you may use a bit more or less than 3 tablespoons), again – pausing and scraping down the sides a few times
  4. Season to taste with salt and pepper. Pulse to combine
  5. For the scallops, pat both sides dry with paper towels. They need to be dry or they won’t brown as well
  6. Heat your coconut oil in a large skillet over medium – medium high heat
  7. Add your garlic and thyme in with the coconut oil, stirring around for a minute or two until the garlic has turned golden brown
  8. Season your scallops lightly with salt and pepper and add into the hot pan
  9. Cook for about 2 minutes per side, or until the scallops have a nice sear on both sides and are cooked through
  10. Fill 1 blue container (1/4 cup) with the pesto (the recipe with make a little bit more than 1 blue) and divide the pesto over each scallop