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Scallop & Vegetable Pesto Saute

Healthycooking's picture
  Butter/Margarine 3 Tablespoon
  Carrot 1 , cut into 1/4-inch slices
  Onion 1 Small, cut into 1-inch squares
  Zucchini 1 Small, cut into 1/4-inch slices
  Mushrooms 10 Small, cut in half
  Green pepper 1 Small, cut into 1-inch squares
  Thawed frozen pesto sauce/Freeze-dried pesto mix, prepared according to package directions 2 Tablespoon
  Scallops 3⁄4 Pound, rinsed, drained, and cut into 1/4-inch slices
  Salt To Taste
  Grated parmesan cheese 2 Ounce

In a wide frying pan over medium-high heat, melt 2 tablespoons of the butter.
Add carrot and onion and cook, stirring, for 5 minutes.
Add zucchini, mushrooms, and green pepper; cook, stirring, until vegetables are tender-crisp (about 5 more minutes).
Remove vegetables from pan; set aside.
Add remaining 1 tablespoon butter to pan; when butter is melted, stir in pesto sauce.
Add scallops and cook, stirring, until just opaque throughout when slashed (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
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1141 Calories from Fat 620

% Daily Value*

Total Fat 70 g108.1%

Saturated Fat 36.1 g180.4%

Trans Fat 0 g

Cholesterol 258.9 mg86.3%

Sodium 2133.7 mg88.9%

Total Carbohydrates 41 g13.5%

Dietary Fiber 7.7 g30.9%

Sugars 14.7 g

Protein 87 g173.5%

Vitamin A 246.3% Vitamin C 184.7%

Calcium 80.3% Iron 17.9%

*Based on a 2000 Calorie diet

Scallop & Vegetable Pesto Saute Recipe