The scallops with arugula cream are a main course with a bold flavor but very creamy. They are prepared in a flash and are very tender. To prepare this dish, I used chicken breast, but you can replace it with turkey or veal.
If, like me, you would eat chicken even for breakfast, don’t miss the following recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs chicken breast
- 7 oz arugula pesto
- Half white onion
- Half glass white wine
- to taste extra virgin olive oil
- to taste flour
- to taste salt
- 3.5 oz cooking cream
Tools
- Frying Pan
- Wooden Spoons
- Whisk
Steps
First, let’s prepare the arugula pesto. You can find the recipe here
Take a large frying pan and heat a generous amount of extra virgin olive oil.
Add the minced onion and sauté.
Flour the chicken breasts and place them on the bottom of the pan. Brown on both sides, deglaze with white wine, and cook with a lid for about 10 minutes.
In the meantime, put the arugula pesto in a bowl, add the cooking cream, and mix well using a whisk or a fork.
Check the cooking of the scallops and add the previously obtained mixture.
Mix carefully and continue cooking for another 10 minutes.
Our scallops with arugula cream are ready.
Serve hot.
Storage and Tips …
Store in the fridge in an airtight container.
Consume within 2/3 days
If you prefer, cut the chicken into chunks instead of slices.
You can replace the arugula pesto with zucchini or green bean pesto.
You can add sliced cheese on top of the slices and continue cooking for 2 minutes
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
