Scallops in Pesto Cream With Sun-Dried Tomatoes

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 12 cups heavy cream
• 2 tablespoons pesto sauce
• 12 lemon, juice of
• 4 sun-dried tomatoes
• 13 cup dry vermouth
• 1 12 lbs scallops

1. Heat oil in skillet.
2. Saute garlic.
3. Add cream and reduce by half.
4. Add pesto, lemon juice and tomatoes, cut into julienne strips.
5. In another non-stick skillet, heat the dry vermouth and add scallops.
6. Poach them just a few minutes.
7. Remove them with a slotted spoon when almost done.
8. Add scallops to cream sauce.
9. If sauce is too thick, add a little of the poaching liquid.
10. Add salt and pepper to taste.

olive oil, garlic, heavy cream, pesto sauce, lemon, tomatoes

Taken from www.food.com/recipe/scallops-in-pesto-cream-with-sun-dried-tomatoes-146064 (may not work)