Scallops in Sun-Dried Tomato Cream Sauce: Blend a handful of undrained sun-dried tomatoes to make a pesto. In a pan, add a ¼ cup of pure cream, a tablespoon of the fresh pesto and a splash of white wine. Poach scallops in the pan for one or two minutes (don’t overcook). Put back into the shells to serve or serve in a bowl with bread on the side.
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