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Recipe Summary

prep:
15 mins
cook:
2 mins
grill:
6 mins
Servings:
4
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Ingredients

Pesto
Squash and Scallops

Directions

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  • 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.

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  • 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.

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  • 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.

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  • Toss squash with 1/4 cup of the reserved pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.

Nutrition Facts

350 calories; total fat 18g; saturated fat 3g; cholesterol 62mg; sodium 692mg; carbohydrates 13g; fiber 3g; protein 35g.

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