Editors' Pick
Scallops With Creamy Pesto
"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,"
photo by Nif_H
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
-
Which pesto sauce is recommended and where does the high sodium amount come from?
Reviews
-
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). -
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! :) -
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. -
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. -
I actually made this using shrimp as I did not have any scallops and it turned out wonderful I use my recipe#144195 to make this I tossed it with spaghetti for a great meal thanks for sharing duonyte
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
