Scallop & Vegetable Pesto Saute Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 1 carrot, cut into 1/4-inch-thick slices | ||
| 1 small onion, cut into 1-inch squares | ||
| 1 small zucchini, cut into 1/4-inch-thick slices | ||
| Mushrooms | 10 Small, cut in half | |
| 1 small green bell pepper, seeded and cut into 1-inch squares | ||
| 2 tablespoons pesto sauce, homemade or purchased | ||
| 3/4 pound sea scallops, rinsed, patted dry, and cut into 1/4-inch-thick slices | ||
| Salt Grated Parmesan cheese | ||
Directions
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.
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.
Chef
