Scallops in Pesto Cream With Sun-Dried Tomatoes
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1⁄2 cups heavy cream
- 2 tablespoons pesto sauce
- 1⁄2 lemon, juice of
- 4 sun-dried tomatoes
- 1⁄3 cup dry vermouth
- 1 1⁄2 lbs scallops
directions
- Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips.
- 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.
- 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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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.