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