Pesto Salmon & Sea Scallops with Shallot Sauce
Salmon is rich in omega 3 and is becoming more and more popular in our normal cooking, in this recipe we use salmon and scallops with the delicious shallot sauce, easy and simple to make, and very flavorful.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
basil pesto
|
*
|
| 4 |
salmon fillets
6 ounces each |
*
|
|
| 8 | large |
sea scallops
|
*
|
| 2 | tablespoons |
canola oil
|
|
| For the shallot sauce | |||
| 1 | tablespoon |
butter
or vegetable oil |
|
| 2 | large |
shallots
fiinely chopped |
*
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
cream
or milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
basil pesto
|
*
|
| 4 | each |
salmon fillets
6 ounces each |
*
|
| 8 | large |
sea scallops
|
*
|
| 6E+1 | ml |
canola oil
|
|
| For the shallot sauce: | |||
| 15 | ml |
butter
or vegetable oil |
|
| 2 | large |
shallots
fiinely chopped |
*
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
cream
or milk |
|
Directions
Brush the pesto on top of each salmon fillet.
Heat the oil in a large, non-stick skillet over medium-high heat.
Cook salmon and scallops; after about 3 minutes, turn over the scallops and cook the other side for another 3 minutes. And salmon is cooked at the same time. Do not burn.
Meanwhile, in another small saucepan, heat butter or oil over medium heat, and cook shallots, stirring often, for about 5 minutes.
Add vinegar and cook for another 2 minutes, then add cream and cook for another 1 minute.
Divide sauce onto 4 plates evenly.
Arrange each salmon fillet and two scallops on top of shallot sauce.
Serve warm.
