Main Dishes

Sauteed local scallops with tomatoes, light pesto and dijonaise white wine sauce

IMG_5588<img class="size-full" src="https://laurileeshealthycooking.files.wordpress.com/2014/04/img_5588.jpg&quot; alt="Sauteed local scallops with tomatoes, light pesto and dijonaise

I was in a hurry to make dinner. Heres is what I did. Took out a bottle of dry white wine. Dijon Mustard. Garlic. handful of fresh basil. My best extra virgin olive oil. Cherry tomatoes. Parsley. I was in so much of a hurry i didn’t even 1/2 the tomatoes which i normally do. You could also cut up the scallops and make this like a clam sauce. The tomatoes whole burst either in your fork or mouth . Still good.

Cleaned the greens in my mini salad spinner
Cleaned the scallops by simply rinsing them in cold water and taking off the side muscle.
Drying them

Took out a pasta pan filled with water and boiled it.

Into my food processor (my little one) I tossed in some basil leaves, a drizzle of the olive oil and a garlic clove, salt and pepper.. Gave it a whiz and added some lemon zest.

Took out a saute pan. Into the pan I added about 2 tbls evoo. Let it get hot, put in the large scallops and sauteed about 2 minutes or each side. To this I added the pesto and some wine about 1/2 cup along with 1/2 teapoon dijon mustard sauteed

Covered the pan and cooked another 2 minutes till sauce was a little thicker from the dijon and scallops were cooked through. Added fresh parsley and served over spaghetti.

Simple took 20 minutes.

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