Grilled Scallops with Almond-Arugula Pesto

Grilled Scallops with Almond-Arugula Pesto

Makes 4
Prep 15 m
Cook 2 m
Grill 6 m



Squash and Scallops


  1. 1 of 4 Pesto. In bowl of food processor, add almonds, arugula, basil and garlic. Process 1 minute. Gradually add oil and process until fully incorporated. Add cheese, pepper and salt; process until blended. Reserve 1/2 cup. Cover and refrigerate remainder for another use for up to a week.
  2. 2 of 4 Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstick cooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl.
  3. 3 of 4 Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.
  4. 4 of 4 Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.
Nutrition Information for Grilled Scallops with Almond-Arugula Pesto
Servings Per Recipe: 4
Per Serving: 62 mg chol., 18 g Fat, total, 13 g carb., 35 g pro., 350 kcal cal., 692 mg sodium, 3 g fiber, 3 g sat. fat
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Printed from 07/22/2019