Scallops in Pesto Cream With Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Although I can't eat seafood, I love to cook it for my family and this is simple and divine. Ingredients:
1 tablespoon olive oil |
2 garlic cloves, minced |
1 1/2 cups heavy cream |
2 tablespoons pesto sauce |
1/2 lemon, juice of |
4 sun-dried tomatoes |
1/3 cup dry vermouth |
1 1/2 lbs scallops |
Directions:
1. Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips.
2. In another non-stick skillet, heat the dry vermouth and add scallops. Poach them just a few minutes. Remove them with a slotted spoon when almost done.
3. Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste.
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