Scallops With Pesto Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 3 |
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If you have pesto on hand, this is a snap to put together. This tastes fawncy , like you worked harder than you did! Serve with bread or rice to sop up the extra sauce. Ingredients:
1/4 cup pesto sauce, preferably homemade |
1 ripe tomato, seeded and chopped |
1/4 cup heavy cream |
1 1/2 tablespoons fresh lemon juice |
1/8 teaspoon sambal oelek |
1 tablespoon pernod (or other anise liqueur) |
1/2 teaspoon salt |
3/4 lb sea scallops |
extra virgin olive oil, for sauteeing |
Directions:
1. Stir together all ingredients except the scallops and evoo.
2. Let sit at room temperature for 1 hour.
3. Heat a nonstick skillet and brush with evoo.
4. Sautee the scallops over high heat until lightly browned, turning once.
5. Pour some of the sauce over the scallops and serve the rest at the table.
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