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.