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7Ingredients
20Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. scallops (Large, completely pat dry)
- salt and ground black pepper (Kosher)
- 2 Tbsp. olive oil
- 1 whole lemon (zested and juiced)
- 1/2 cup basil pesto (homemade or store bought)
- 1/4 cup heavy whipping cream
- micro greens (for garnish, optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium200mg8% |
| Potassium410mg12% |
| Protein20g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber1g4% |
| Sugars |
| Vitamin A20% |
| Vitamin C40% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Mel R 5 years ago
This was delicious and super easy. It would be delicious over pasta with lots of sauce. I had with a side of swiss chard.
Josée-Anne Charron 6 years ago
It was amazing!!! I made it with arugula pesto. I added dry white wine to the cream. I served it with scallops and butterfly shrimp. The lot was lounging on a bed of oil-brushed spaghettini. Fresh Parmesan shreds cherry-ed the top.
Lovely dish.
Cindi M. 7 years ago
This was so easy to make and looked absolutely elegant as an accompaniment to a steak dinner I made for friends. Tasted fab too.