Scallops: Scallops in Pesto
Source of Recipe
from " The Frugal Gourmet Cooks with Wine" by Jeff Smith
Recipe Introduction
original poster's note: I usually play with this recipe by using cilantro pesto, increasing the liquids and serving it on pasta. Traditional pesto works very well, too. This time I am going to use dried tomato pesto.
List of Ingredients
1 Carrot cut in matchsticks,(julienne)
1 Garlic clove crushed
2 tb Olive oil
1 Green onion chopped
1 sm Tomato diced
3/4 lb Scallops
3 tb Dry white wine
1 tb Lemon juice
1 tb (or more) pesto sauce
Salt and pepper to taste Recipe
In a large frying pan, heat the olive oil and saute the carrot matchsticks and the garlic, just for a minute or two. Add the green onion and the tomato. Saute until the tomato is soft. Keep the heat on high and add the scallops. Saute just until tender, less than 5 minutes (adjust time according to the kind and size of scallops). Add the wine, lemon juice, pesto, salt and pepper. Toss quickly and serve as an appetizer or follow suggestions above and serve over pasta.
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