This post may contain affiliate links. Read the disclosure.
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.
Visit more of our Friday Food Tips.
