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Scallops With Creamy Pesto
At a Glance
- Prep
- 5 minutes
- Cook
- 5 minutes
- Total
- 10 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Stovetop
- Easy
- < 15 Mins
Allergens
- Shellfish
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
158.5
per serving
634 for selected servings
Fat
5.3g
per serving
21.2g for selected servings
Sugar
0g
per serving
0g for selected servings
Protein
20.7g
per serving
82.8g for selected servings
Carbohydrates
5.6g
per serving
22.4g for selected servings
From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course,
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Equipment
Large nonstick skillet
Ingredients
- 1 1/2 teaspoons olive oil
- 1 1/2 lbs sea scallops, patted dry
- 1/3 cup pesto sauce
- 2 tablespoons heavy cream or 2 tablespoons whipping cream
Instructions
Heat the oil in a large nonstick skillet over medium-high heat.
Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
Remove skillet from heat, add pesto and cream and stir quickly to blend.
Spoon the sauce onto serving plates and top with the scallops.
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