Prep 5 mins
Cook 5 mins
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,
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 lbs sea scallops, patted dry
- 1⁄3 cup pesto sauce
- 2 tablespoons heavy cream or 2 tablespoons whipping cream
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
- Remove skillet from heat, add pesto and cream and stir quickly to blend.
- Spoon the sauce onto serving plates and top with the scallops.
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).
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.
I used a tomato pesto for this and a mixture of scallops and shrimp. It was really nice but I agree that the scallops need some seasoning. Sauteing them with fresh garlic and onions would probably be best but I used a good amount of sea salt and freshly ground pepper after they were cooked. Very nice on some hot pasta! Made for PRMR. Thanks duonyte! :)