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Nutrition Facts
Serving Size 1 (482g) Recipe makes 2 servings The following items or measurements are not included below: 3 tablespoons pesto sauce
Calories 2054
Calories from Fat 1672		(81%)
Amount Per Serving		%DV
	Total Fat 185.8g	285%
	Saturated Fat 116.9g	584%
	Monounsaturated Fat 48.1g
	Polyunsaturated Fat 7.4g
	Trans Fat 0.0g
Cholesterol 525mg		175%
Sodium 396mg		16%
Potassium 574mg		16%
Total Carbohydrate 74.5g		24%
	Dietary Fiber 2.8g	11%
	Sugars 0.9g
Protein 27.6g		55%
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Basil and Garlic Roasted Scallops

Recipe #42965 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: J e l i s a
Oct 14, 2002

Haven't tried this yet.

SERVES 2 -4 (change servings and units)

Ingredients

8 ounces natural dry scallops
1 lb unsalted butter
1/2 teaspoon dry basil
1 teaspoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon chopped shallot
3 tablespoons prepared pesto sauce
salt and pepper
6 ounces saffron rice, pilaf
3 ounces French style green beans

Directions

1
Place cleaned scallops in greased baking dish.
2
Top with salt and pepper to taste.
3
Soften butter and combine with next five items.
4
Top scallops with generous amount of butter.
5
Prepare saffron rice pilaf and hold.
6
Place scallops in oven; cook approximately 5 to 8 minutes (adjust time for desired doneness).
7
Saute green beans in olive oil until done; add 1 tablespoon herb butter; saute until melted and adjust flavor with salt and pepper.
8
Garnish with fresh basil leaves and chopped parsley.

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Featured Reviews for This Recipe

From: chia

On Dec 1, 2002

it tasted real good but---- i used a lb of scallops, 1 stick butter, and the rest of the ingreds- cooked it at 4oo- there's alot of sauce left which would probably be great served over pasta, unfortunately i already made a rice dish etc to serve with these- next time i will cut the butter down to 2 tbsp--

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