Pan Seared Scallops with Tomatoes & Pesto
Alexandra Donley
This is light, healthy way to have scallops. I love this one and made it so much Doug finally asked me to stop!
ingredients
- 1 1/2 pound sea scallops
- 1/4 teaspoon salt and pepper
- cooking spray
- 1/4 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 2 cups grape tomatoes (halved)
- 3 tablespoons pesto
- 1 tablespoon chopped fresh basil
directions
- 1
Heat a large cast iron skillet over high heat. Pat scallops dry with paper towels; sprinkle scallops with salt and pepper. Lightly coat pan with cooking spray. Add scallops, cook 2 minutes on each side or until golden brown. Add lemon rind and next 4 ingredients - bring to a simmer. Add tomatoes, cook 45 seconds tossing to coat.
- 2
Spoon 2 teaspoons prepared store bought or homemade pesto on each of the 4 plates. Arrange one quarter of scallops and tomato mixture. Sprinkle with basil.
- 3
252 Calories, 9.1g Fat, 31.4g Protein, 10.4g Carb
notes
You could also substitute shrimp, and or add some pasta on the bottom.
Source: Alexandra Donley
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