Bay Scallops with Sun-Dried Tomatoes and Pesto
Moving day is looming. We have an offer on our house and we’re heading up to the DC area this weekend to hopefully put in an offer on our new home, so it’s imperative that the freezer reach empty status soon. Today I wanted to use up some bay scallops we had, and I kept thinking that they would go well with sun-dried tomatoes, so I sautéed them with garlic and sun-dried tomatoes, then added some white wine and reduced the sauce a bit before turning off the heat and tossing it all with some prepared pesto. It tasted great with capellini.
Using frozen bay scallops is so easy because you just thaw them out, rinse and pat dry, then cook. Bay scallops are smaller than sea scallops and they cook in no time; in fact, you should keep a close eye on them so that they don’t overcook. Read more
