Pesto Salmon with Scallops and Brussel Sprouts
Submitted by: David & Sharon Prudhomme, Owners of Prudhomme's Lost Cajun Kitchen
Don’t overlook the power of pesto, especially with seafood!
4 oz Salmon filet
5 Scallops, tendon removed
1/2 cup Chopped brussel sprouts
3 Tbsp Tulkoff Pesto Genovese
2 Tbsp Butter or margarine
2 Tbsp Balsamic vinaigrette
Olive oil, to prevent sticking
In a sauté pan, add olive oil, balsamic vinaigrette, and brussel sprouts. Cook covered until softened. Add butter, salmon, scallops, and Pesto Genovese. Cover and cook for 2-3 minutes.
Turn scallops and fish, spoon sauce over seafood, cover, and continue for several minutes. Be careful not to overcook the scallops or salmon!
Remove from heat and plate as is or over rice, grits, or chopped grilled romaine. Enjoy!