Wegmans Scallops with Garlic Pesto Sauce

Easy One Pan Seafood Recipe

Chef Chris Lane from Wegmans brought in a recipe that is wonderful if you’re looking to use minimal equipment since you’ll only need a 12-inch cast iron skillet and the ingredients.


- 1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Baby Zucchini Squash

- ½ jar of 8 oz pkg Food You Feel Good About Cleaned & Cut Baby Baby Corn

- 1 jar (4 oz) sliced pimientos, drained

- 1 cup Wegmans Hash Browns (frozen food)

- 20 cloves (about 3 tbsp) Food You Feel Good About Cleaned & Cut Lightly Seasoned Roasted Garlic
- ½ of a 4 oz container Wegmans Lemon Butter Sauce (Meat Dept)
- 1 tsp lemon pepper seasoning, divided
- ¼ cup Italian Classics Basil Pesto Sauce
- 12 (about 1 lb) Wegmans Fresh Sea Scallops


1. Preheat oven to 350 degrees. Combine zucchini, corn, pimientos, potatoes, and garlic in large bowl; set aside.

2. Combine lemon butter sauce, 1/2 tsp lemon pepper seasoning, and pesto sauce in small bowl. Pour over veggie mixture; toss to combine. 

3. Season scallops with remaining lemon pepper seasoning. Add veggie mixture to 12-inch cast iron skillet; top with scallops. 


4. Roast 25-30 min until internal temp of scallops reaches 130 degrees (check by inserting thermometer halfway into thickest part of scallop). Remove skillet carefully from oven using oven mitts; let rest 2 min. 

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