Pesto Salmon & Sea Scallops with Lemon/Garlic Beurre Blanc

Salmon fillets brushed with basil pesto and coated in herbed bread crumbs, baked alongside plump sea scallops, and plated over a pool of lemon garlic beurre blanc. This is a restaurant-quality seafood plate that comes together in half an hour.

The pesto layer serves two purposes: it flavors the salmon with concentrated basil and garlic, and it acts as glue for the herbed bread crumbs that form a crispy, golden crust during baking. The crumbs protect the fish from direct heat so it stays moist underneath.

Baking the salmon and scallops together in the same dish works because they cook at similar speeds. Twelve to fifteen minutes and both are done. The scallops get one turn halfway through so they sear lightly on both sides.

Chef Tips

• Don’t overcook the scallops. They go from tender to rubbery in a matter of minutes. Pull them the second they’re opaque through the center.
• Press the bread crumbs firmly into the pesto. Loose crumbs fall off during baking. The pesto needs to be thick enough to hold them.
• Pool the beurre blanc on the plate first. Set the salmon and scallops on top so they sit in the sauce rather than having it poured over and washing off the crust.
• Pat scallops dry before baking. Wet scallops steam instead of searing.

Variations

• Sun-dried tomato pesto: Swap basil pesto for sun-dried tomato pesto for a richer, sweeter crust.
• Panko upgrade: Use panko bread crumbs mixed with grated Parmesan instead of regular herbed crumbs for an extra-crunchy topping.
• Lemon butter shortcut: If you don’t have time for a full beurre blanc, melt butter with minced garlic and lemon juice for a simpler sauce.