Pesto Salmon & Sea Scallops with Lemon/Garlic Beurre Blanc
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
basil pesto
|
*
|
| 4 | each |
salmon fillets
6 ounces each |
*
|
| 1 | cup |
bread crumbs
herbed |
|
| 8 | large |
sea scallops
|
*
|
| 1 | x |
beurre blanc
lemon/garlic |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
basil pesto
|
*
|
| 4 | each |
salmon fillets
6 ounces each |
*
|
| 237 | ml |
bread crumbs
herbed |
|
| 8 | large |
sea scallops
|
*
|
| 1 | x |
beurre blanc
lemon/garlic |
* |
Directions
Brush the pesto on top of each salmon fillet.
Sprinkle the herbed bread crumbs on top.
Preheat the oven to 375℉ (190℃).
In an oiled baking dish place the salmon and the scallops.
Bake them for 12 to 15 minutes, or until they are just done. Turn them over once.
On each of 4 individual servings plates place the Lemon Roasted Garlic Beurre Blanc.
Place a salmon fillet and two sea scallops on top of the sauce.
