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Ingredients15 m servings 389 cals
Original recipe yields 4 servings
- 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 g fat; 5 g carbohydrates; 23 g protein; 145 mg cholesterol; 430 mg sodium. Full nutrition
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