| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Carrot; cut in matchsticks, (julienne) |
| 1 |
|
Garlic clove; crushed |
| 2 |
tb |
Olive oil |
| 1 |
|
Green onion; chopped |
| 1 |
sm |
Tomato; diced |
| 3/4 |
lb |
Scallops |
| 3 |
tb |
Dry white wine |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
(or more) pesto sauce |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Here is the last installment, although out of sequence, of our Valentine's
Day Dinner. For the entree, I decided to put a new spin on an old favorite,
Scallops In Pesto. I usually play with this recipe by using cilantro pesto,
increasing the liquids and serving it on pasta. Traditional pesto works
very well, too. This time I am going to use dried tomato pesto. I am
including the original recipe as well as some other seafood and pasta
dishes I came across. Enjoy, and have a happy holiday with the ones you
love!
from " The Frugal Gourmet Cooks with Wine" by Jeff Smith
In a large frying pan, heat the olive oil and saute the carrot matchsticks
and the garlic, just for a minute or two. Add the green onion and the
tomato. Saute until the tomato is soft. Keep the heat on high and add the
scallops. Saute just until tender, less than 5 minutes (adjust time
according to the kind and size of scallops). Add the wine, lemon juice,
pesto, salt and pepper. Toss quickly and serve as an appetizer or follow my
suggestions above and serve over pasta.
Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Feb 13, 1998
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