Scallop & Vegetable Pesto Saute
|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|
|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.