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Scallop & Vegetable Pesto Saute Recipe
|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)|
Serving size: Complete recipe
Calories 1031 Calories from Fat 556
% Daily Value*
Total Fat 63 g96.8%
Saturated Fat 31.7 g158.4%
Trans Fat 0 g
Cholesterol 236.5 mg
Sodium 1743.5 mg72.6%
Total Carbohydrates 40 g13.2%
Dietary Fiber 7.7 g30.9%
Sugars 14.5 g
Protein 77 g153.9%
Vitamin A 244.1% Vitamin C 184.7%
Calcium 52% Iron 16.7%
*Based on a 2000 Calorie diet
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.