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Scallop & Vegetable Pesto Saute

fast.cook's picture
  Butter/Margarine 3 Tablespoon
  Carrot 1 , cut into 1/4-inch-thick slices
  Onion 1 Small, cut into 1-inch squares
  Zucchini 1 Small, cut into 1/4-inch-thick slices
  Mushrooms 10 Small, cut in half
  Green bell pepper 1 Small, seeded and cut into 1-inch squares
  Pesto sauce 2 Tablespoon (Homemade Or Purchased)
  Sea scallops 3⁄4 Pound, rinsed, patted dry, and cut into 1/4-inch-thick slices
  Salt To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add carrot and onion and cook, stirring, for 5 minutes.
Add zucchini, mushrooms, and bell pepper; cook, stirring, until vegetables are tender-crisp to bite about 5 more minutes.
Remove vegetables from pan; set aside.
Melt remaining 1 tablespoon butter in pan, then stir in pesto sauce.
Add scallops and cook, stirring, until just opaque in center; cut to test about 3 minutes.
Return vegetables to pan and cook, stirring, just until heated through.
Remove from heat; season to taste with salt.
Sprinkle with cheese before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1031 Calories from Fat 556

% Daily Value*

Total Fat 63 g96.8%

Saturated Fat 31.7 g158.4%

Trans Fat 0 g

Cholesterol 236.5 mg78.8%

Sodium 1743.5 mg72.6%

Total Carbohydrates 40 g13.2%

Dietary Fiber 7.7 g30.9%

Sugars 14.5 g

Protein 77 g153.9%

Vitamin A 244.1% Vitamin C 184.7%

Calcium 52% Iron 16.7%

*Based on a 2000 Calorie diet

Scallop & Vegetable Pesto Saute Recipe