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Ingredients:
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 cup heavy cream
2 Tbsp pesto
juice of 1/2 lemon
4 sun dried tomatoes
1/3 cup dry vermouth
1 1/2 lb scallops
Instructions:
Heat oil in skillet. Saute garlic. Add cream and reduce by half. Add pesto, lemon juice and tomatoes, cut into julienne strips. In another non-stick skillet heat the dry vermouth and add scallops. Poach them just a few minutes. Remove them with a slotted spoon when almost done. Add scallops to cream sauce. If sauce is too thick, add a little of the poaching liquid. Add salt and pepper to taste.
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Copyright © 1999 - 2004 Lanier Publishing International
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