Grilled Scallops with Almond-Arugula Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound zucchini, coarsely shredded1 pound summer squash, coarsely shredded1 1/2 pounds sea scallops1/4 teaspoon salt1/8 teaspoon black pepper1/2 cup Almond-Arugula Pesto
Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstickcooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl.
Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.
Toss squash with 1/4 cup of the pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.
Serving Size: makes 4 servings (6 oz. scallops, 1 Tbsp additional pesto, 1/2 cups squash mix)
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.
Toss squash with 1/4 cup of the pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.
Serving Size: makes 4 servings (6 oz. scallops, 1 Tbsp additional pesto, 1/2 cups squash mix)
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 351.8
- Total Fat: 18.7 g
- Cholesterol: 59.3 mg
- Sodium: 358.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 4.6 g
- Protein: 33.1 g