Sea Scallops and Minced Vegetables with Parsley Pesto and Garlic Broth Recipe

Name: Sea Scallops and Minced Vegetables with Parsley Pesto and Garlic Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces corn oil; 6 jumbo sea scallops, seasoned with salt and pepper; 1 -ounce whole butter; 3 shallots, chopped; 2 teaspoons garlic, chopped plus 2 tablespoons chopped garlic for pesto; 1/2 green pepper, finely diced; 1/2 red pepper, finely diced; 10 fresh green beans, thinly sliced; 1 can clear chicken broth; 1 lemon, zested; 1 small bunch flat leaf parsley, leaves chopped, plus a few sprigs reserved for garnish; 3 ounces olive oil; 4 to 5 tablespoons Parmesan cheese; Salt and pepper

Servings: persons

2 ounces corn oil
6 jumbo sea scallops, seasoned with salt and pepper
1 -ounce whole butter
3 shallots, chopped
2 teaspoons garlic, chopped plus 2 tablespoons chopped garlic for pesto
1/2 green pepper, finely diced
1/2 red pepper, finely diced
10 fresh green beans, thinly sliced
1 can clear chicken broth
1 lemon, zested
1 small bunch flat leaf parsley, leaves chopped, plus a few sprigs reserved for garnish
3 ounces olive oil
4 to 5 tablespoons Parmesan cheese
Salt and pepper

1
Using a non stick pan, add the 2 ounces of corn oil and heat until very hot.
2
Add the seasoned scallops to the pan and allow to cook until golden brown.
3
Add the butter to the pan halfway through cooking to achieve a nutty flavor on the scallops.
4
In a saucepan saute the shallots, 2 teaspoons garlic until translucent.
5
Next, add the diced peppers and the sliced green beans and cook for 3 to 5 minutes over medium high heat.
6
Next, add the chicken stock and the lemon zest.
7
Allow to cook for 15 minutes at a simmer.
8
Using a blender, add the parsley and the oil.
9
Blend this until smooth.
10
Add the Parmesan cheese and 2 tablespoons garlic and season with salt and pepper.
11
In a soup bowl add about 5 to 6 tablespoons of minced vegetables and 3 to 4 ounces of the garlic broth.
12
Place 3 jumbo scallops in the center of each bowl and put 2 tablespoons of pesto in the center.
13
Serve hot and garnish the dish with a few parsley sprigs.

1124

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

You need 14 ingredients. The key ingredients include: 2 ounces corn oil, 6 jumbo sea scallops, seasoned with salt and pepper, 1 -ounce whole butter, 3 shallots, chopped, and more.

Yes, Sea Scallops and Minced Vegetables with Parsley Pesto and Garlic Broth 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.

Sea Scallops and Minced Vegetables with Parsley Pesto and Garlic Broth

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