Ingredients15 m servings 389
- Season scallops with salt and pepper, then dredge in flour.
- Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
- The magazine version of this recipe uses 1 tablespoon flour, 2 tablespoons pesto, and 2 tablespoons capers.
Per Serving: 389 calories; 30.8 5 23 145 430 Full nutrition
ReviewsRead all reviews 11
It''s a wonderful surprise when you find a recipe that's this easy and tastes like you might find it at a fine French restaurant. My wife and I just had a lovely dinner of the scallops with pes...
This is FANTASTIC ! Make it exactly as the recipe call for. You will make it again.
I made no changes and it was to die for. I will make this every time. Oh so delicious and rich. Yum Yum and Yum!