Kale-Walnut Pesto Scallops
Sautéed Zucchini and Mushrooms
Ingredients
- 2 Tbsp chopped walnuts
- ½ lemon
- ¼ cup freshly shredded Parmesan cheese
- 3 Tbsp extra virgin olive oil, divided
- 1 cup baby kale
- 1 clove garlic
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 lb sea scallops
Instructions
- Cook nuts in a nonstick skillet over medium-low heat until fragrant. Grate zest from lemon to equal ½ tsp, and squeeze juice to equal ½ Tbsp.
- Process nuts, cheese, 2 Tbsp oil, lemon zest, lemon juice, kale, garlic, and ⅛ tsp each salt and pepper in a food processor until smooth.
- Pat scallops dry with paper towels; sprinkle with ⅛ tsp each salt and pepper. Cook scallops in 1 Tbsp hot oil in a large skillet over medium-high heat 2 minutes per side or until browned and done. Serve scallops with pesto.
Side Dish Ingredients
- 2 zucchini
- 1 tsp butter
- 1 Tbsp olive oil
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
Side Dish Instructions
- Cut zucchini in half lengthwise; cut crosswise into ½-inch half-moons.
- Melt butter with oil in a large skillet over medium heat; add zucchini, mushrooms, and garlic, and sauté until just tender. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
296
|
0
|
296
|
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