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Rating: 3.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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

Recipe by Cooking Light November 2004

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

Nutrition Facts

252 calories; calories from fat 33%; fat 9.1g; saturated fat 1.9g; mono fat 5g; poly fat 1.1g; protein 31.4g; carbohydrates 10.4g; fiber 1.3g; cholesterol 60mg; iron 1.4mg; sodium 517mg; calcium 133mg.
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