Belly Full · by Amy Flanigan
Scallops with Pesto Cream Sauce
NUTRITION · PER SERVING17M COOK
CAL 19%·PRO 34%
CARBS 12G12% OF CAL
2G FIBER6G OTHER4G TOTAL SUGAR
FAT 31G72% OF CAL
17G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seared scallops with a luxurious pesto cream sauce made with basil, capers, and heavy cream, served with asparagus. Elegant and restaurant-quality in under 20 minutes.
mainamericanshellfish🍳 skilletgluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound large scallops ((thawed if frozen), about 20 scallops)
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/4 cup low sodium chicken broth
- 2 tablespoons basil pesto
- 2 tablespoons capers (, rinsed and drained)
- fresh basil leaves (, roughly chopped, for garnish)
- roasted asparagus (, for serving)
At a glance
PER SERVING · TIME 17M
CAL 19%·PRO 34%
CARBS 12G12% OF CAL
2G FIBER6G OTHER4G TOTAL SUGAR
FAT 31G72% OF CAL
17G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 7m
- Sodium
- 748mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 605mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.