Scallop Pesto Saute
by Irene Vlach
Ingredients
- 1/2 -3/4 lb coquilles St. Jacques
- 3 Tbsp margarine, ou beurre
- 1 carotte, en rondelles
- 1 petit oignon, hache
- 1 petite courgette, en rondelles
- 1 Tbsp parmesan
- 2 tsp basilique, sec
- 2 tsp persil, sec
- 1 Tbsp huile d'olive
- 8-10 champignons, lamelles
- 1/2 poivron, en carres
Instructions
Pat scallops dry. Cut scallops in slices about 1/4'' thick. Cover and set
aside. In a frying pan melt 1 Tbsp butter over medium-high heat. Add carrot
and onion and cook, stirring for 2 minutes. Add another Tbsp butter along
with zucchini, mushrooms and pepper; cook stirring until vegetables are
just tender crip, about 2'. Turn vegetables out of pan and keep warm. Add
remaining 1 Tbsp of butter to pan, then stir in pesto sauce. Add scallops
and cook until scallops are just opaque throughout, about 4'. Return
vegetables to pan and continue to cook stirring until vegetables are hot
and coated with pesto sauce. Turn vegetable mix into a shallow serving dish
and sprinkle with
Pesto: in a small bowl, mix together grated
Sunset Seafood, p. 97