Scallops with Pesto

Scallops with Pesto has to be one of my favourites. The soft delicate pan fried scallops dotted with pesto and cream combination that is ideal. Served on a bed of pasta, I use fusilli, for a main dish for lunch and/or dinner.

Scallops with Pesto

Fast recipe that is truly divine. A lovely light snack or starter.

4.65 from 48 votes

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Course: Canapes, Starter

Cuisine: French

Keyword: Dairy, Pasta, Pesto, Seafood

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Calories: 347kcal

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Ingredients

 

MetricImperial

• 1 1/2 tsp olive oil
• 1 1/2 lbs sea scallops patted dry
• 1/3 cup pesto sauce
• 2 tbsp heavy cream whipping cream – same quantity
• 500 g Fusilli

Instructions

• cook the pasta according to the packets instructions
• once the pasta is cooked, drain and keep put a lid on the pan to keep warm
• Heat the oil in a large nonstick skillet over medium-high heat.
• Cook the scallops 4 minutes or until golden and barely opaque in centers.
• Once cooked, move to a warm plate.
• Remove skillet from heat, add pesto and cream and stir quickly to blend.
• Spoon the sauce onto fusili and top with the scallops.

Notes

Add asparagus and or peas to the recipe for a different texture. Easy and gorgeous.

Nutrition

Calories: 347kcal | Carbohydrates: 1g | Protein: 44g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 108mg | Sodium: 601mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 0.2g