Diva Tasting: Scallops N’ Asparagus…

Scallops in Cream Sauce


1 Pound Scallops

1 Bunch of Asparagus Trimmed and Chopped

Kosher Salt And Freshly Ground Black Pepper To Taste

2 Tablespoons All-Purpose Flour

3 Tablespoons Butter

1 Tablespoon Pesto

1 Tablespoon Capers

1 Cup Heavy Whipping Cream


Step 1 Season scallops with salt and pepper, then dredge in flour.

Step 2 Melt butter in a skillet over medium Saute asparagus until soft, and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.


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