Pan-Seared Scallops with Tomatoes and Pesto

Name: Pan-Seared Scallops with Tomatoes and Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 0 teaspoons black pepper; 1 teaspoons bottled minced garlic; 1 Tbsp chopped fresh basil; 473 milliliters grape tomatoes; 2 Tbsps fresh lemon juice; 0 teaspoons grated lemon rind; 2 teaspoons olive oil; 3 Tbsps commercial pesto; 0 teaspoons salt; 680 grams sea scallops

This recipe serves 4. Watching your figure? This gluten free, primal, and whole 30 recipe has 85 calories, 1g of protein, and 6g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of basil, grape tomatoes, lemon rind, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat a large cast-iron skillet over high heat. Pat scallops dry with paper towels; sprinkle with salt and pepper. Lightly coat pan with cooking spray.

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Salt And Pepper

Cooking Spray

Scallops

Equipment you will use

Paper Towels

Frying Pan

Add scallops to pan; cook 2 minutes on each side or until golden brown.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Remove scallops from pan; keep warm. Reduce heat to medium.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Add rind and next 4 ingredients (through garlic) to pan; bring to a simmer.

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Garlic

Beef

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Frying Pan

Add tomatoes; cook 45 seconds, tossing to coat.

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Tomato

Spoon about 2 teaspoons pesto on each of 4 plates. Arrange one-quarter of scallops and about 1/2 cup tomato mixture on each plate.

Ingredients you will need

Scallops

Tomato

Pesto

Sprinkle with basil.

Ingredients you will need

Basil

Equipment

Paper Towels

Frying Pan

Ingredients

Servings:

2Tbsps

balsamic vinegar 0teaspoons

black pepper 1teaspoons

bottled minced garlic 1Tbsp

chopped fresh basil 473milliliters

grape tomatoes 2Tbsps

fresh lemon juice 0teaspoons

grated lemon rind 2teaspoons

olive oil 3Tbsps

commercial pesto 0teaspoons

salt 680grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.