Recipe by southern chef in louisiana
Although I can't eat seafood, I love to cook it for my family and this is simple and divine.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1⁄2 cups heavy cream
- 2 tablespoons pesto sauce
- 1⁄2 lemon, juice of
- 4 sun-dried tomatoes
- 1⁄3 cup dry vermouth
- 1 1⁄2 lbs scallops
Directions See How It's Made
- Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips.
- In another non-stick skillet, heat the dry vermouth and add scallops. Poach them just a few minutes. Remove them with a slotted spoon when almost done.
- Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste.