Champagne Poached Scallops With Red Pepper Pesto Recipes

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SCALLOPS WITH PESTO CREAM SAUCE



Scallops with Pesto Cream Sauce image

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 7

1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

Steps:

  • Season scallops with salt and pepper, then dredge in flour.
  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO



Lori's Sea Scallops With Roasted Red Pepper Pesto image

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy!

Provided by lhgolden

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 medium roasted red pepper
1/2-3/4 cup pine nuts, roasted
2 garlic cloves, minced
1/2 teaspoon kosher salt
2 teaspoons lemon juice
1/2 cup parmesan cheese, grated (reserve about 2 tablespoons)
1/4 cup extra virgin olive oil
2 lbs sea scallops (Large to jumbo work best)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2-1 teaspoon kosher salt, to taste
1/2-3/4 cup white wine

Steps:

  • For pesto:.
  • Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
  • Turn oven down to 350 degrees.
  • Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
  • For Scallops:.
  • Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
  • Melt/heat butter and olive oil over medium high heat in medium pan.
  • place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
  • Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
  • Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
  • Remove from oven and serve.

Nutrition Facts : Calories 416.5, Fat 28.6, SaturatedFat 6.4, Cholesterol 67.5, Sodium 691.1, Carbohydrate 6.4, Fiber 0.4, Sugar 0.7, Protein 30.3

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