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Scallops with Creamy Pesto




Source of Recipe


Woman's Day 7/23/05


List of Ingredients




1 1/2 # Sea Scallops, patted dry
1/3 C refrigerated prepared Pesto
2 T Heavy (Whipping) Cream



Recipe



1. Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Add scallops and cook 4 minutes, turning once, until golden and just barely opaque at centers. Remove to a plate. Off heat, add pesto and cream to skillet; stir to blend.

2. Spoon pesto-cream sauce onto serving plates and top with scallops.

Serves 4.

Per serving: 268 cal, 31 g pro, 7 g car, 1 g fiber, 12 g fat (4 g sat fat), 73 mg chol, 452 mg sod