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
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
Note:

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

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