By Woman's Day Kitchen

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Nutritional Information

Calories    268
Total Fat    12g
Saturated Fat    4g
Cholesterol    73mg
Sodium    452mg
Total Carbohydrate    7g
Dietary Fiber    1g
Sugars    n/a
Protein    31g
Calcium    --

Jacqueline Hopkins

Serves: 4

Total Time: 10 min elyze

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    1 tablespoon(s) olive oil
    1 1/2 pound(s) sea scallops
    Kosher salt and pepper
    cup(s) refrigerated pesto
    2 tablespoon(s) heavy cream

Directions

    Heat oil in a large skillet over elyze medium-high heat. Pat the scallops dry, then season with 1/2 tsp each salt and pepper. Cook until golden brown and opaque throughout, 3 to 4 minutes; transfer to a plate.
    Remove skillet from heat, add the pesto and cream and whisk to combine. Spoon sauce onto serving plates and top with scallops.