Seared Scallops with Basil Sauce

Name: Seared Scallops with Basil Sauce
Yield: 2 servings
Ingredients: ¼ cup heavy whipping cream; ¼ cup fresh basil, finely chopped; 1⁄8 teaspoon salt; 10 large sea scallops (about 1-1 ½ ounces each); 2 teaspoons Basil Pesto Seasoning Mix; 2 tablespoons all-purpose flour; 2 tablespoons oil, divided; 2 cups red and yellow grape tomatoes, cut in half; Salt and coarsely ground black pepper

Prep 15 min

Cook 15 min

Ready in 30 min

An infusion of two simple ingredients, fresh basil and whipping cream, creates a rich and decadent sauce that is easy to prepare.

Ingredients

¼ cup heavy whipping cream
¼ cup fresh basil, finely chopped
1⁄8 teaspoon salt
10 large sea scallops (about 1-1 ½ ounces each)
2 teaspoons Basil Pesto Seasoning Mix
2 tablespoons all-purpose flour
2 tablespoons oil, divided
2 cups red and yellow grape tomatoes, cut in half
Salt and coarsely ground black pepper

Directions

Place the cream in a microwave-safe bowl, microwave on HIGH for 25-30 seconds or until hot. Add the basil and salt to the cream, and let stand to for 5-10 minutes.
Meanwhile, remove the small muscle from the side of each scallop, if necessary. Sprinkle scallops with seasoning mix; dredge the scallops in flour, shaking off the excess. Heat 1 tbsp (15 mL) oil in the 10” (25-cm) Stainless Steel Skillet over medium heat for 2-3 minutes. Add the scallops and cook 4-6 minutes or until scallops are deep golden brown on each side, turning once. Remove the scallops from the skillet and set aside.
Wipe out the skillet, and add the remaining oil. Heat over medium heat for 1-2 minutes. Add the tomato halves and season with salt and pepper. Sauté just until warm, about 30 seconds. To serve, microwave basil sauce on HIGH an additional 30 seconds or until hot. Arrange five scallops in a circle in center of each serving plate. Spoon tomatoes into center. Drizzle sauce around edge of plate.

Yield:

2 servings

Nutrients per serving:

Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 18 g, Protein 27 g, Sodium 850 mg, Fiber 2 g

Cook's Tips:

A sea scallop is a small round muscle about 1 ½ inches in diameter that is protected by two fan-shaped shells. Raw scallops should be creamy white or slightly pink in color and have a distinct sweet odor when fresh.

Sea scallops have a small fibrous muscle on the side which should be removed because it can toughen when cooked.

Be careful not to overcook scallops or they will become tough and chewy. They are deliciously tender when quickly sautéed, grilled or broiled. Scallops should be cooked until the centers are still slightly translucent.