Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook pasta according to package directions.
- In the meantime, season the scallops with 1/4 tsp salt and 1/8 tsp pepper and dredge in flour.
- Melt butter in a large skillet over medium high heat. Add scallops and sear for 2 to 3 minutes per side until slightly golden brown.
- Remove to a plate or bowl and set aside.
- Whisk the cream into the skillet and then stir in pesto, capers, and remaining salt and pepper.
- Bring the mixture to a bubble then reduce heat and simmer until thickened, 2-3 minutes. Remove from heat.
- Drain pasta and divide between four bowls. Top each with cooked scallops and then spoon the creamy pesto sauce over the top.
- Serve immediately. Enjoy!