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Scallops with Garlic Pesto Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 5 oz scallops, 1 1/4 cups (about 8 oz) veggies & sauce) contains 500 calories, 34 g carbohydrate, (5 g fiber), 40 g protein, 19 g fat, (4 g saturated fat), 75 mg cholesterol, 600 mg omega-3 fats, and 920 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 500
  • Servings: 2
  • Active Time: 15 minutes
  • Total Time to Make: 40 minutes

Ingredients

You'll Need

12-inch cast iron skillet

Directions

  1. Preheat oven to 350 degrees. Combine zucchini, corn, pimientos, potatoes, and garlic in large bowl; set aside.
     
  2. Combine lemon butter sauce, 1/2 tsp lemon pepper seasoning, and pesto sauce in small bowl. Pour over veggie mixture; toss to combine.
     
  3. Season scallops with remaining lemon pepper seasoning. Add veggie mixture to 12-inch cast iron skillet; top with scallops. 
     
  4. Roast 25-30 min until internal temp of scallops reaches 130 degrees (check by inserting thermometer halfway into thickest part of scallop). Remove skillet carefully from oven using oven mitts; let rest 2 min.

 

Chef Tips
Grilling instructions:
  1. Preheat grill on HIGH. Combine zucchini, corn, pimientos, potatoes, and garlic in large bowl; set aside.
     
  2. Combine lemon butter sauce, 1/2 tsp lemon pepper seasoning, and pesto sauce in small bowl. Pour over veggie mixture; toss to combine.
     
  3. Season scallops with remaining lemon pepper seasoning. Add veggie mixture to 12-inch cast iron skillet; top with scallops.
     
  4. Reduce heat to LOW; place skillet on grill. Close grill lid. Cook 18-20 min until internal temp of scallops reaches 130 degrees (check by inserting thermometer halfway into thickest part of scallops). Remove skillet carefully from grill using oven mitts; let rest 2 min.

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