This rustic whole grain bread recipe may be prepared much faster than the typical recipes, and it only takes a little over an hour to complete. It’s simple, fast, and tasty.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound scallops
- salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon pesto
- 1 tablespoon capers
- 1 cup heavy whipping cream
Instructions
- Season scallops with salt and pepper, then dredge in flour.
- Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.
- The magazine version of this recipe uses 1 tablespoon flour, 2 tablespoons pesto, and 2 tablespoons capers.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 18 g |
| Sodium | 430 mg |
| Sugars | 0 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Not usually a seafood person but I enjoyed this recipe. Made it for dinner and my only regret was I didn’t make more.
Super fast and easy!
The first time I followed exactly and it was outstanding! The second time I used shrimp and it was equally as good! Third time…the charm… was half scallops and half shrimp! Perfection! It’s a winner for sure!
My husband says these are the best scallops he’s ever eaten! They certainly were fast and easy! I sprinkled some shredded Parmesan cheese on top for some “garnish”. I could eat that cream sauce with a straw!
Made this last night but with 2 tbsp capers and pesto. Sauce was sooooo good! I served it over rice. The sauce did thicken as it sat for a few minutes. I think I will try this with shrimp next, or may a combo of shrimp AND scallops! Thank you!
Its a winner. My BF said it was the best scallops he’s ever had. I did increase the sauce ingredients by 50% to have more to put over the linguine. Served with asparagus.
It was fast and simple.. didn’t have capers so used mushrooms and sprinkled with Parmesan cheese at the end. Served over rice.
The scallops did not turn out browned, even after 5 minutes on higher heat. Added garlic & more flour . They didn’t get brown. Recipe needs help.
I’m terrible with measurements but I stayed pretty close. I used more capers than called for only because I likely won’t use them soon. Added too much salt – so my fault. Will definitely make again.
Delicious. I served this with risotto and asparagus
Great!! Did the more pesto and capers. Wilted some spinach before putting in the capers and pesto
This was amazing. It’s easy, time saving, and guests loved it. Served with linguine, spinach and blueberry/strawberry salad, and for dessert gelato and homemade Pirouette cookies.
Did not change the recipe. It’s delicious.
Excellent! And so easy and fast to make!
I’ve made this twice and served with linguine and mixed salad. Simple, fast and delicious!! Great Friday night dinner.
I made it exactly as directed only reduced for one person the only change I made was I added white pepper instead of black pepper for a little zing it was outstanding I’m making it again tonight.
Absolutely excellent recipe! Only thing I did differently is used plant based butter (olive oil) instead of real butter. Served over rice. Will definitely make again and again! Thanks for the recipe.
I made this using fresh scallops and following the recipe with the exceptions of adding extra pesto and being a bit more generous with the capers. The result was incredibly delicious and a total hit with my dinner guests. This is a five star recipe and will be my go to for fresh scallops in the future. Served over basmati rice and garnished with a bit of finely chopped parsley it is to die for.
Very good. Considering trying the sauce with grilled tuna this weekend. One mistake I made was using a pan that was too small. You want to make sure there is enough space between the scallops so you can get nice color on the too and bottom.
Definitely needed the extra pesto and capers. I would increase if making again. Would also add some spinach after sautéing and removing scallops and when it was just wilted add the pesto, capers and cream.
This was delicious & easy!! The flour on the scallops was just what was needed to get a nice crust on them. Needed a bit more garlic for me but really was delicious!!