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Scallops With Green Pesto

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Ingredients
  Chopped scallions 1 Cup (16 tbs) (Green Onions)
  Flat leaf parsley 1 Cup (16 tbs) (Fresh)
  Fresh basil leaves 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), peeled
  Olive oil 5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)
  Bay scallops 1 1⁄8 Pound (1 Pound 2 Ounces)
  Low sodium instant chicken broth mix 1 Tablespoon (1 Packet)
  Toasted slivered almonds 2 Ounce
  Grated lemon peel 1 Teaspoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Tricolor fusilli 4 1⁄2 Cup (72 tbs), hot cooked
Directions

1. To prepare pesto, in blender, combine scallions, parsley, basil, cheese, garlic, and oil until just blended; set aside.
2. In large skillet, bring 1 cup water to a boil; add scallops. Reduce heat to medium and cook, stirring occasionally, until scallops just turn opaque, about 3 minutes.
3. With slotted spoon, transfer scallops to large serving bowl; reserve poaching liquid. Add remaining ingredients, pesto, and 1/2 cup reserved liquid. Toss well to combine.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Seafood

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