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Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 598 calories, 25 g fat (9 g saturated fat), 70 mg cholesterol, 807 mg sodium, 59 g carbohydrate, 3 g fiber, 34 g protein.
Originally published as Scallop Pesto Pasta in Weeknight Cooking Made Easy Annual 2005, p233
ScallopsA member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
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Reviewed on Aug. 22, 2011 by heidizaksheske
Very easy and quick, delicious too. The only thing I did different was to use olive oil instead of butter to sauté the scallops
Reviewed on Jul. 20, 2009 by jasper15b
This was very good. It reminded me of a dish I had at a local restaurant. We had this with Italian bread and olive oil dipping sauce. Delicious!
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