Scallops in pesto cream sauce
The British scallop season peaks in early spring and March is the last chance to enjoy them fresh. Scallops certainly deserve the celebration they receive at food festivals and in restaurants and there is even more to celebrate with this recipe. The taste is pure luxury yet it takes only minutes to make. The tang of capers cuts through the creamy pesto sauce and is the perfect compliment to the buttery tender fish.
- 500g scallops (or 2 - 3 depending on whether a starter or main dish)
- 2 tablespoons plain flour
- 2 tablespoons butter
- 225ml double cream
- 1 tablespoon green pesto
- 1 tablespoon capers
- Parsley (chopped)
- Season the scallops with salt and pepper and then dredge in flour
Add pesto and capers and stir well. Then stir in the cream. Bring to the boil, remove from heat, sprinkle parsley and serve.
Note: Serve this dish as a starter with crusty bread or as a main course with pasta. If serving with pasta (e.g. linguine) cook first and drain. Pour cream over the pasta and then arrange scallops on top and sprinkle with parsley before serving.
Food Fact: Did you know that the number of rings on a scallops shell denotes their age!
Author, food writer and editor
Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.