Pesto Salmon and Sea Scallops with Shallot Sauce (#1665)

Serves
Ready
4
25
Minutes
Prep
Cook
10
Minutes
15
Minutes
Categories
Salmon Scallops Seafood
Share This Recipe

Ingredients

  • 4 tablespoons Basil Pesto
  • 4 Salmon Fillets 6 ounces each
  • 8 large Sea Scallops
  • 4 tablespoons Canola Oil

For The Shallot Sauce

  • 1 Tbsp Butter or vegetable oil
  • 2 large Shallots fiinely chopped
  • 1/4 cup Red Wine Vinegar
  • 2 tablespoons Cream or milk

Directions

  1. Brush the pesto on top of each salmon fillet.
  2. Heat the oil in a large non-stick skillet over medium heat.
  3. Cook salmon and scallops, after about 3 minutes turn over scallops, cook the other side for another 3 minutes. And salmon is cooked at the same time. Do not burn.
  4. Meanwhile in another small sauce pan, heat butter or oil over medium, cook shallots, stirring often, about 5 minutes.
  5. Add vinegar and cook for another 2 minutes, then add cream and cook for another 1 minute.
  6. Divide sauce onto 4 plates evenly.
  7. Arrange each salmon fillet and two scallops on top of shallot sauce.
  8. Serve warm.
Source: {{url}}