Scallops in Creamy Basil Sauce

Ingredients 2 tablespoons olive oil
2 teaspoons basil pesto
1/2 teaspoon roasted garlic
1 lb sea scallops (thawed, if needed)
1 cup Alfredo sauce
8 ounces angel hair pasta

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place olive oil, pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5 minutes, stirring often, or just until they turn milky white (or opaque) and firm. Be careful not to overcook.
3. Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce is thoroughly heated. Remove from heat and let stand until ready to serve.
4. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally, or until tender.
5. Drain pasta thoroughly. Serve scallops and sauce over pasta.

CALORIES (per 1/4 recipe) 480kcal; FAT 19g; CHOL 75mg;
SODIUM 630mg; CARB 48g; FIBER 2g; PROTEIN 29g;
VIT A 8%; VIT C 6%; CALC 8%; IRON 10%

(This recipe is courtesy of Publix apron's simple meals)