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Pan Seared Sea Scallops with Pesto and Cream

12 pieces U-10 Dry Pack Sea Scallops
6 ozs. Pesto Sauce
2 ozs. Heavy Cream
¼ C White wine
1 T Garlic, minced
¼ C Butter, melted
1. Heat the butter in a sauté pan over medium high heat and add scallops.
2. Brown lightly on first side and then turn over in pan.
3. Add garlic, swirl pan and add wine immediately to avoid burning.
4. Reduce the wine slightly.
5. Add the pesto sauce - stir in.
6. Add heavy cream, lower heat slightly and reduce cream by 25 %.
7. Adjust seasonings and serve with a side of pasta.