Pesto Salmon and Sea Scallops with Shallot Sauce

• 4 tablespoons basil pesto
• 4 each salmon fillets 6 ounces each
• 8 large sea scallops
• 4 tablespoons canola oil
• 1 tablespoon butter or vegetable oil
• 2 large shallots fiinely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons cream or milk

1. Brush the pesto on top of each salmon fillet.
2. Heat the oil in a large non-stick skillet over medium heat.
3. Cook salmon and scallops, after about 3 minutes turn over scallops, cook the other side for another 3 minutes.
4. And salmon is cooked at the same time.
5. Do not burn.
6. Meanwhile in another small sauce pan, heat butter or oil over medium, cook shallots, stirring often, about 5 minutes.
7. Add vinegar and cook for another 2 minutes, then add cream and cook for another 1 minute.
8. Divide sauce onto 4 plates evenly.
9. Arrange each salmon fillet and two scallops on top of shallot sauce.
10. Serve warm.

basil pesto, salmon, scallops, canola oil, butter, shallots, red wine vinegar, cream

Taken from recipeland.com/recipe/v/pesto-salmon-sea-scallops-shall-50263 (may not work)