Main Dishesbellyfull
Scallops with Pesto Cream Sauce
With just a handful of ingredients, these Seared Scallops are perfectly cooked and golden, then served with a super simple, but luxurious pesto cream sauce. It's the perfect option for nicer dinner parties or guests, though great for an easy weeknight dinner too, since it's ready inunder 20 minutes!
👥 4 Servings⏱️ Prep & Cook: 17 min⏳ Prep: 10 min🔥 Cook: 7 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
📝 Preparation Steps
1
Pat scallops dry with paper towels and remove the small band of muscle if it’s still attached; sprinkle with the pepper and salt.
large scallops ((thawed if frozen), about 20 scallops)1 pound
2
Melt butter in an extra large nonstick skillet over medium heat. Once sizzling, add scallops and cook 1 1/2 to ⏱️ 2 minutes, flip and cook another 1 1/2 to ⏱️ 2 minutes until translucent and golden brown on the outside. Transfer scallops to a plate.
large scallops ((thawed if frozen), about 20 scallops)1 pound
3
Add cream, chicken broth, pesto, and capers to the skillet; bring to a boil, then reduce heat and simmer until thickened, 2 to ⏱️ 3 minutes.
capers (, rinsed and drained)2 tablespoons
4
Evenly distribute the sauce among plates, top with 4 to 5 scallops, garnish with basil, and serve with a few roasted asparagus spears.
large scallops ((thawed if frozen), about 20 scallops)1 poundroasted asparagus (, for serving)
Nutrition Facts
calories
363 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
2 g
sodium Content
647 mg
protein Content
16 g
trans Fat Content
0.2 g
cholesterol Content
110 mg
carbohydrate Content
6 g
saturated Fat Content
18 g
unsaturated Fat Content
8 g
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