Scallops in Pesto

Name: Scallops in Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot, julienned; 1 garlic clove, crushed; 2 tablespoons olive oil; 1 green onion, chopped; 1 small tomatoes, diced; 34 lb scallops; 2 tablespoons dry white wine; 1 tablespoon lemon juice; 1 tablespoon pesto sauce; salt and pepper

Eats Now Editorial Team · 128 kcal · Seafood

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Scallops in Pesto – a delicious recipe with carrot, garlic, olive oil, green onion, tomatoes, scallops. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 carrot, julienned
1 garlic clove, crushed
2 tablespoons olive oil
1 green onion, chopped
1 small tomatoes, diced
34 lb scallops
2 tablespoons dry white wine
1 tablespoon lemon juice
1 tablespoon pesto sauce
salt and pepper

1
In a large frying pan, heat the olive oil and saute the carrot and garlic for just a minute or two.
2
Add the green onion and tomato.
3
Saute until the tomato is soft.
4
Keep heat on high and add the scallops.
5
Saute until just tender, less than 5 minutes.
6
Add the wine, lemon juice, pesto, salt and pepper.
7
Toss quickly and serve warm.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 carrot, julienned, 1 garlic clove, crushed, 2 tablespoons olive oil, 1 green onion, chopped, and more.

Yes, Scallops in Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
128 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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