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Pan-Seared Scallops with Tomatoes and Pesto

Pan-Seared Scallops with Tomatoes and Pesto
Randy Mayor; Bob Gager
Yield

4 servings

Entertain on the fly with a quick-cooking and delicious scallop dinner.

Ingredients

  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon bottled minced garlic
  • 2 cups grape tomatoes
  • 3 tablespoons commercial pesto
  • 1 tablespoon chopped fresh basil

Nutrition Information

  • calories 252
  • caloriesfromfat 33 %
  • fat 9.1 g
  • satfat 1.9 g
  • monofat 5 g
  • polyfat 1.1 g
  • protein 31.4 g
  • carbohydrate 10.4 g
  • fiber 1.3 g
  • cholesterol 60 mg
  • iron 1.4 mg
  • sodium 517 mg
  • calcium 133 mg

How to Make It

  1. Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray. Add scallops to pan; cook 2 minutes on each side or until golden brown. Remove scallops from pan; keep warm. Reduce heat to medium. Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer. Add tomatoes; cook 45 seconds, tossing to coat.

  2. Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate. Sprinkle with basil.

Cook's Notes

For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.