Scallop & Vegetable Pesto Saute
|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|
|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.