Scallops in Pesto Cream Sauce

Ingredients

• 12 large scallops
• salt and freshly ground black pepper to taste
• 2 Tbsp all-purpose flour
• 2 Tbsp butter
• 1 Tbsp pesto
• 1 Tbsp capers
• 1 cup heavy whipping cream

Directions

1. Season scallops with salt and pepper, then dredge in flour.
2. Melt butter in non-stick skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side, until golden brown. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil, allow sauce to begin reducing about one fourth. Remove from heat and serve.

Yields – 4 Servings