Scallops With Creamy Pesto

5.0(7)

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,

by duonyte·published 2009-05-16

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Servings

4 serving(s)

Total time

10 min

prep 5 min

Calories / serving

159 kcal

Ingredients (4)

serves

1 1/2 teaspoons olive oilolive-oil
1 1/2 lbs sea scallops, patted dryscallop
1/3 cup pesto saucepesto
2 tablespoons heavy cream or 2 tablespoons whipping creamcream

Instructions (4 steps)

01Heat the oil in a large nonstick skillet over medium-high heat.
02Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
03Remove skillet from heat, add pesto and cream and stir quickly to blend.
04Spoon the sauce onto serving plates and top with the scallops.

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Rich recipe — supports nutrition-aware planning.