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Scallop & Vegetable Pesto Saute

Healthycooking's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Scallop
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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