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| Scallops in Pesto
1 carrot, cut matchstick style
1 crushed garlic clove
2 tbsp. olive oil
1 green onion, chopped
1 small tomato, diced
3/4 pound of scallops
3 tablespoons of dry white wine
1 tablespoon of lemon juice
1 tablespoon of pesto sauce
Salt & pepper to taste |
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In large frying pan. Heat olive oil and sauté carrot and garlic for 1-2 minutes. Add green onion and tomato. Sauté until tomato is soft. Keep heat on high and add scallops. Sauté until tender, less then 5 minutes. Add wine, lemon juice, pesto, salt and pepper. Toss quickly and serve.
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