Fish

Grilled Scallops with Almond-Arugula Pesto is for Dinner.

Grilled Scallops with Almond-Arugula Pesto takes 10 minutes to prepare.

Grilled Scallops with Almond-Arugula Pesto takes 10 minutes to cook.

Grilled Scallops with Almond-Arugula Pesto makes 4 servings.

The ingredients for Grilled Scallops with Almond-Arugula Pesto are:

1 pound zucchini, coarsely shredded
1 pound summer squash, coarsely shredded
1 1/2 pounds sea scallops
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup Almond-Arugula Pesto

Here is how you make Grilled Scallops with Almond-Arugula Pesto:

Squash and Scallops. Heat a large nonstick skillet over medium-high heat. Spray lightly with nonstickcooking spray and add zucchini and squash. Stir-fry for 2 minutes. Place in a medium-size bowl. Meanwhile, heat a grill pan over medium-high heat; lightly brush with oil. Season scallops with salt and pepper. Grill scallops for 2 to 3 minutes per side or until cooked through. Remove from grill pan and keep warm.Toss squash with 1/4 cup of the pesto. Serve immediately with scallops and remaining 1/4 cup of pesto.Serving Size: makes 4 servings (6 oz. scallops, 1 Tbsp additional pesto, 1/2 cups squash mix)Number of Servings: 4Recipe submitted by SparkPeople user NAPLESNANCY.

The nutritional information for Grilled Scallops with Almond-Arugula Pesto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 351.8

• Total Fat: 18.7 g
• Cholesterol: 59.3 mg
• Sodium: 358.8 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 4.6 g
• Protein: 33.1 g