Scallops With Pesto

1. 1

   First, make the pesto:

2. 2

   This recipe will make much more pesto than you need to prepare the scallops. You can cut down the ingredients but I freeze the rest to use at another time.

3. 3

   Place basil leaves, garlic, pine nuts, grated Parmigiano-Reggiano and extra-virgin olive oil in a food processor. Process until almost smooth.

4. 4

   Next, in a large skillet, heat 1/4 cup olive oil over medium-high heat. Add scallions and carrots and saute until they soften (about 4-5 minutes). Add scallops and saute until done (about 4 minutes). Remove pan from heat and stir in 1/4 Cup pesto. Cover pan and allow to sit for about 2 minutes. Stir again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.