Scallops With Creamy Pesto

duonyte's Note:

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,

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 ½ teaspoons olive oil
• 1 ½ lbs sea scallops , patted dry
• 1⁄3; cup pesto sauce
• 2 tablespoons heavy cream or 2 tablespoons whipping cream

Directions:

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

Reviews

[LindaandMario]

This is the first time I've used food.com. Made lots of homemade pesto this summer and wanted to use to make a scallop appetizer to bring for Ch. eve. Found this recipe - it was wonderful! I added a little whole milk (had no cream) and lots of parmesan cheese to the pesto - heated in the micro and placed a spoonful in each serving dish. Sauted lots of garlic in oil and added the scallops for 2 1/2 minutes. Added salt, pepper and paprika. Placed the scallops on the pesto. Delicious! (I used frozen scallops from Costco - defrosted and dried well with a paper towel before frying).

[Galley Wench]

Was unable to find sea scallops so used medium size shrimp. It made a great appetizer, however we felt they were lacking something, so sprinkled on grated Parmesan. Next time will saute with garlic or maybe a shallot and add the cheese with the cream. Thanks for sharing.

[Realtor by day, Chef by night]

This was very good! I made it as written but added 1 tsp of minced garlic. It was so quick and easy to do but tasted like I did something fancy. Thanks duonyte! Made for 123 tag.