Scallops & Vegetables with Garlic Pesto Sauce in a Cast Iron Skillet
Gluten-Free

Scallops & Vegetables with Garlic Pesto Sauce in a Cast Iron Skillet

4.62 (13)

Sauté sustainably-raised sea scallops & crisp baby corn in sumptuous garlic pesto sauce with zesty lemon butter for a fuss-free and mouthwatering dinner treat.

400 calories/servingServing Size is 5 oz scallops, about 1 1/4 cup veg mix

See Nutrition Information

Serving Size is 5 oz scallops, about 1 1/4 cup veg mix

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings2

Ingredients

Servings: 2

  • 1 (about 1/2 lb) zucchini, quartered widthwise, then cut in 8ths lengthwise

  • 1/2 of an 8 oz pkg Wegmans Cleaned & Cut Baby Corn

  • 1/2 Wegmans Organic Red Bell Pepper, cored, thinly sliced

  • 12 cloves (about 3 Tbsp) Wegmans Roasted Garlic (Cheese Shop)

  • 1/2 of a 4 oz container Wegmans Lemon Butter Sauce (Seafood Dept)

  • 1 tsp lemon & pepper seasoning, divided

  • 1/4 cup Italian Classics Basil Pesto Sauce

  • 12 (about 1 lb) Wegmans Fresh Sea Scallops

Ingredients

2
2

Price per serving

$0

Directions

  • Step 1

    Cooking Option 1 - Oven Directions: Preheat oven to 350 degrees. Combine zucchini, corn, peppers, and garlic in large bowl; set aside.

  • Step 2

    Combine lemon butter sauce, 1/2 tsp lemon pepper seasoning, and pesto sauce in small bowl. Pour over veggie mixture; toss to combine.

  • Step 3

    Season scallops with remaining lemon pepper seasoning. Add veggie mixture to 12-inch cast-iron skillet; top with scallops.

  • Step 4

    Roast about 25 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.

  • Step 5

    Cooking Option 2 - Grill Directions: Preheat grill on HIGH. Combine zucchini, corn, peppers, and garlic in large bowl; set aside.

  • Step 6

    Combine lemon butter sauce, 1/2 tsp lemon pepper seasoning, and pesto sauce in small bowl. Pour over veggie mixture; toss to combine.

  • Step 7

    Season scallops with remaining lemon pepper seasoning. Add veggie mixture to 12-inch cast-iron skillet; top with scallops.

  • Step 8

    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.

Chef Tip

Grill instructions: • Preheat grill on HIGH. Combine zucchini, corn, peppers, and garlic in large bowl; set aside. • Combine garlic simmer sauce, 1/2 tsp lemon pepper seasoning, and pesto sauce in small bowl. Pour over veggie mixture; toss to combine. • Season scallops with remaining lemon pepper seasoning. Add veggie mixture to 12-inch cast-iron skillet; top with scallops. • 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.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving. 1 serving is 5 oz scallops, about 1 1/4 cup veg mix

400Calories

Amount

% Daily Value

Amount

% Daily Value

Saturated Fat

3g

15.0%

Trans Fat

0g

0.0%

Cholesterol

80mg

26.7%

Sodium

1050mg

45.7%

Dietary Fiber

3g

10.7%

Total Sugars

3g

10.7%

Incl. Added Sugars

1g

3.6%

Protein

39g

78.0%

Vitamin D

0mcg

0.0%

Calcium

54mg

3.8%

Iron

1mg

0.0%

Potassium

1302mg

27.7%

Note: Current daily values are based on a standard 2,000 calorie diet.

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