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