Scallops and Pesto Cream Sauce paired with Sauv Blanc

INGREDIENTS:

1 pound scallops
salt and freshly ground black pepper to taste
2 Tablespoons butter
2 Tablespoons pesto - This can be store bought or fresh
2 Tablespoons capers
1 cup heavy whipping cream
Lemon

Directions

Step 1: Pat Scallops dry with paper towels. Season scallops with salt and pepper.

Step 2: Add heavy Cream, pesto and capers in a sauce pan; mix well. Bring to a boil, Remove from heat and cover.

Step 3: Melt butter in a skillet over medium heat and add scallops. Cook for 2 1/2 minutes per side. Careful NOT to overcook, the scallops will become rubbery. When done, squeeze fresh lemon juice over Scallops.

Step 4: Plate with Pesto Cream sauce on the bottom and top with Scallops. Serve with grilled lemon wedges if desired.

Paired with Goldschmidt Forefathers Sauvignon Blanc
Adapted from Allrecipes Magazine

Scallops and Pesto Cream Sauce paired with Sauv Blanc

Directions

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