In the kiitchen circa 1980, rocking our Charlie’s Angels’ hair.
Kim’s Sea Scallops in Creamy Basil Sauce
2 Tbsp. Olive Oil
1 Lb. thawed Sea Scallops (the big ones)
1/4 C Chardonnay*
2 Tbsp. Pesto Sauce (Karen’s recipe below)
1 tsp. chopped garlic
1 Cup (we use one Jar) Alfredo Sauce
Cooked Pasta. (we use fettuccine)
Preheat saute pan for 2 minutes.
Pour in Olive Oil and swirl to coat pan. (Remember, this is fun)
Add Scallops and sear for 2 minutes, each side.
Stir in Garlic and 1/4 C Chardonnay (* pour the remainder in glasses).
Simmer one minute.
Add Pesto and Alfredo Sauce. Reduce heat to Low.
Add Salt and Pepper to taste and simmer 2 minutes.
Serve over pasta.
(Makes 4 to 6 servings)
Karen’s Presto Pesto
4 Cups tightly packed fresh Basil Leaves
4 cloves Garlic
2 tsp Salt
4 Tablespoons finely chopped Pine Nuts
1 Cup Olive Oil
1 Cup freshly grated Parmesan Cheese
4 Tablespoons freshly grated Romano Cheese
1/2 Cup Butter, softened
Combine the first 5 ingredients in a blender or mixing bowl of a food processor. Process until smooth, scraping down the sides once or twice.
Add the cheeses and butter. Process just until incorporated.
(Makes 3 cups Pesto)
