- 1 1/2 teaspoons olive oil
- 1 1/2 lbs sea scallops, patted dry
- 1/3 cup pesto sauce
- 2 tablespoons heavy cream or 2 tablespoons whipping cream
- Heat the oil in a large nonstick skillet over medium-high heat.
- Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
- Remove skillet from heat, add pesto and cream and stir quickly to blend.
- Spoon the sauce onto serving plates and top with the scallops.
Time: 30 Mins