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 9
This is FANTASTIC ! Make it exactly as the recipe call for. You will make it again.
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...
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!
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.