Sautéed Scallops with Pesto
Preparation and cooking time: 10 minutes
These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.
Ingredients:
- 12oz (350gr) scallops, 350gr, 12.4oz
- 2 - 3 strips bacon, 16gr, .56oz. cooked, drained
- 1 tbs olive oil, 13.5gr, .48oz
- 3 tbs sherry, 45gr, 1.6oz
- 3 tbs pesto, 42.75gr, 1.5oz
Ingredients:
- Rinse scallops and pat dry.
- Cut bacon into matchsticks.
- Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp.
- Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay).
- Reduce heat to low and add sherry, stirring to get up any browned bits.
- Remove from heat and stir in pesto.
- Add bacon, stir to combine and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 753 / 376.5 Total Carbohydrates: 13 / 6.5 Dietary Fiber: 1 / .5 Total Fat: 38 / 19 Saturated Fat: 6 / 3 Cholesterol: 136 / 68 Protein: 67 / 33.5 Calcium: 134 / 67 Sodium: 1492 / 746 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
