Diabetes Diet | Diet Plans & Nutritional Guidance for Diabetes

How to Make Seared Scallops with Pesto Sauce

Sea scallops are quite simple to cook and have a mild, buttery flavor. This recipe calls for topping the scallops with a light pesto sauce, but you can swap with another sauce, or even a simple squeeze of lemon. Complete your plate with a fresh, seasonal salad and a grain side dish, like this Red Quinoa and Farro.

20 min prep time

4 min cook time

4servings

4 scallops with 2 tbsps sauce

Print Recipe >

Step-By-Step Instructions:

Make the pesto: Add the basil,
3 Tbsp of the olive oil, and the garlic
to a blender; pulse until a rough paste
forms. Add the yogurt, vinegar, and
salt and purée until smooth.
Dry the scallops with a paper
towel and sprinkle with the pepper.
Heat the remaining 2 Tbsp of olive
oil and the butter in a large saucepan
over medium-high heat. Add the
scallops and cook until browned, 1½
to 2 minutes per side. Using tongs,
remove the scallops and place them
on a plate to cool.
Spoon 2 Tbsp of the pesto sauce
onto each of 4 plates and top with
the warm scallops.

Nutrition facts

4 Servings

Serving Size

4 scallops with 2 tbsps sauce

Amount per serving

Calories

250

% Daily value*
Total Fat
20g

26%
- Saturated Fat
  4.3g
  
  22%
- Trans Fats
  0.1g
Cholesterol
30mg

10%
Sodium
220mg

10%
Total Carbohydrate
5g

2%
- Dietary Fiber
  1g
  
  4%
- Total Sugars
  1g
- Added Sugars
  0g
  
  0%
Protein
13g
Potassium
300mg
6%

Ingredients

fresh basil leaves

2 cup

olive oil (divided use)

5 tbsp

garlic (minced)

1 clove

Plain Nonfat Greek yogurt

1/4 cup

red wine vinegar

1 tbsp

salt

1/8 tsp

sea scallops

3/4 lb (about 16 scallops)

black pepper

1/4 tsp

unsalted butter

1 tbsp