Scallops in Cream Sauce

Ingredients

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

Directions

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.