Kale-Walnut Pesto Scallops
Sautéed Zucchini and Mushrooms
Ingredients
- 6 Tbsp chopped walnuts
- 1 lemon
- ¾ cup freshly grated Parmesan cheese
- 9 Tbsp extra virgin olive oil, divided
- 3 cups baby kale
- 2 cloves garlic
- 1 tsp salt, divided
- ½ tsp pepper, divided
- 24 large sea scallops
Instructions
- Cook nuts in a nonstick skillet over medium-low heat until fragrant. Grate zest from lemon to equal 1 tsp, and squeeze juice to equal 1 Tbsp.
- Process nuts, cheese, 6 Tbsp oil, lemon zest, lemon juice, kale, garlic, and ½ tsp each salt and pepper in a food processor until smooth.
- Pat scallops dry with paper towels; sprinkle with ½ tsp salt. Cook scallops, in batches, in 1½ Tbsp hot oil per batch 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 large zucchini
- 3 Tbsp olive oil
- 1 (8-oz) pkg sliced mushrooms
- 1 tsp garlic salt
Side Dish Instructions
- Cut zucchini in half lengthwise; slice into ½-inch-thick half moons.
- Heat oil in a large skillet over medium heat. Add zucchini, mushrooms, and garlic salt; cook 5 to 7 minutes or just until zucchini is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
387
|
79
|
466
|
| Fat (g) | 30 | 7 | 37 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 5 | 3 | 8 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 780 | 154 | 934 |
| T. Sugs (g) | 0 | 3 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
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