Scallops in Pesto Cream With Sun-Dried Tomatoes

"Although I can't eat seafood, I love to cook it for my family and this is simple and divine."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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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

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.
 
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