Seared Scallops with Pesto Sauce

20 min prep time
4 min cook time
4servings
Recipe by Toby Amidor, MS, RD, CDN, FAND Source The Create-Your-Plate Diabetes Cookbook Photo by Photography by Terry Doran; food styling by Annie Whyte; styled by Maddison Beck; art direction by Haleigh Eason
Seared Scallops with Pesto Sauce

How to Make Seared Scallops with Pesto Sauce

Sea scallops are quite simple to cook and have a mild, buttery flavor. This recipe calls for topping the scallops with a light pesto sauce, but you can swap with another sauce, or even a simple squeeze of lemon. Complete your plate with a fresh, seasonal salad and a grain side dish, like this Red Quinoa and Farro.

20 min prep time
4 min cook time
4servings
4 scallops with 2 tbsps sauce
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Step-By-Step Instructions:

  1. Make the pesto: Add the basil, 3 Tbsp of the olive oil, and the garlic to a blender; pulse until a rough paste forms. Add the yogurt, vinegar, and salt and purée until smooth.
  2. Dry the scallops with a paper towel and sprinkle with the pepper.
  3. Heat the remaining 2 Tbsp of olive oil and the butter in a large saucepan over medium-high heat. Add the scallops and cook until browned, 1½ to 2 minutes per side. Using tongs, remove the scallops and place them on a plate to cool.
  4. Spoon 2 Tbsp of the pesto sauce onto each of 4 plates and top with the warm scallops.
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Nutrition facts

4 Servings

  • Serving Size
    4 scallops with 2 tbsps sauce
  • Amount per serving Calories 250
  • Total Fat 20g
    • Saturated Fat 4.3g
    • Trans Fats 0.1g
  • Cholesterol 30mg
  • Sodium 220mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 13g
  • Potassium 300mg
  • Phosphorous 265mg
Ingredients
fresh basil leaves
2 cup
olive oil (divided use)
5 tbsp
garlic (minced)
1 clove
Plain Nonfat Greek yogurt
1/4 cup
red wine vinegar
1 tbsp
salt
1/8 tsp
sea scallops
3/4 lb (about 16 scallops)
black pepper
1/4 tsp
unsalted butter
1 tbsp

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