Scallops with Creamy Pesto

From Woman's Day | May 10, 2005

Scallops with Creamy Pesto

Photo: Jacqueline Hopkins

  • Nutrition Facts
  • Yield 4 servings
  • Amount Per Serving
  • Calories 268
  • Total Fat 12g
  • Saturated Fat 4g
  • Cholesterol 73mg
  • Sodium 452mg
  • Total Carbohydrates 7g
  • Dietary Fiber 1g
  • Protein 31g

INGREDIENTS

    • 11⁄2 lb sea scallops, patted dry
    • 1⁄3 cup refrigerated prepared pesto
    • 2 Tbsp heavy (whipping) cream

PREPARATION

    1. Heat 11⁄2 tsp oil in a large nonstick skillet over medium-high heat. Add scallops and cook 4 minutes, turning once, until golden and just barely opaque at centers. Remove to a plate. Off heat, add pesto and cream to skillet; stir to blend.


    2. Spoon pesto-cream sauce onto serving plates and top with scallops.


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Related Recipes: 1-2-3 Dinner, Entrees, Shellfish, Saute/Fry, American, Italian, Fall, Spring, Summer, Winter


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