Scallops in Pesto Cream With Sun-Dried Tomatoes

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READY IN: 25mins
Recipe by southern chef in lo

Although I can't eat seafood, I love to cook it for my family and this is simple and divine.

Ingredients Nutrition


  1. Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips.
  2. 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.
  3. Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste.

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