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.
Per Serving: 389 calories; 30.8 5 23 145 430 Full nutrition
ReviewsRead all reviews 3
Rich and bold indeed. I liked overall recipe and ease of instructions. Myself, knowing me will tweek the dish to some degree of heat (likely habanero or jalapeno pesto based). I'm from the South...
Rich and decadent. I rarely cook scallops, but they were on special, and I was planning guests. They, we all, loved this. Served with roasted veggies and salad.