Scallops with Pesto Cream Sauce

4 Servings


1 pound scallops
1/2 pound cooked shrimp (optional)
Cheese ravioli prepared (optional)
1 pinch salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream


  1. Season scallops with salt and pepper, then dredge in flour.
  2. Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side.
  3. Add pesto and capers; mix well.
  4. Stir in heavy cream and bring to a boil (add optional ingredients).
  5. Remove from heat and serve.

    Suggestion — serve with side of vegetables.

Original Recipe

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