Yum Yum Yum! This recipe made our meal a special occasion, even though I served it on an ordinary Friday night. I added a layer of pasta over some of the pesto then put more pesto on the pasta. Not having any grape tomatoes, I diced some really ripe Rome tomatoes and used them in the topping. The first bite elicited a very emphatic "excellent" from my husband. We agreed at the end of the meal that it is definitely a keeper and that it will become a favorite, good for a family meal or a special occasion.
Pan-Seared Scallops with Tomatoes and Pesto
Randy Mayor; Bob Gager
Entertain on the fly with a quick-cooking and delicious scallop dinner.
Yield: 4 servings
More From Cooking Light
Amount per serving
- Calories: 252
- Calories from fat: 33%
- Fat: 9.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.1g
- Protein: 31.4g
- Carbohydrate: 10.4g
- Fiber: 1.3g
- Cholesterol: 60mg
- Iron: 1.4mg
- Sodium: 517mg
- Calcium: 133mg
- 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
- 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.
- 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.
For a golden-brown crust on the scallops, don't disturb them while they cook except to turn them over.
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