Pasta with Pesto and Scallops Recipe
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Pasta with Pesto and Scallops

By: Nancy and Terry  
"A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles."

Rating: This weblink has been rated 52 times with an average star rating of 4.4 Read Reviews (43)

Rate/Review | 6,066 people have saved this

 

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 16 ounces dry fettuccine pasta
  • 1/4 cup pesto
  • 2 tablespoons olive oil
  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • 1/2 cup fresh sliced mushrooms
  • 2 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1 pound scallops
  • 2 tablespoons grated Parmesan cheese

Directions

  1. In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
  2. Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
  3. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 610 | Total Fat: 22.6g | Cholesterol: 36mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by Lisa O-K 
This was delicious - really easy to make and everyone loved it. I made a few changes to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2005 by Heather Wilson 
Very easy to make. My boyfriend said it tasted better than most dishes you order at a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2004 by COLLS2 
I served this at a dinner party and it was a huge hit! I was nervous because I had never... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by Sammi Rosin 
This recipe is great and very easy (and quick) to prepare. Even my boyfriend who is not a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by BILLSMO 
Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2008 by DEBMCE4 
Great easy recipe. I used scallops and shrimp and following others advice and used less... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by J Burr 
I substitute shrimp for scallops. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2006 by Rosemary 
Excellent dish! Every plate was clean! I didn't realize I was out of lemon juice, so I added... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2003 by syllavethy 
Very good - Without the scallops I bet kids would love it - It takes about 1/2 hr to 3/4 hr to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2005 by TINKERBELL15 
This was excellent. I followed the recipe exactly, except I pan seared the scallops until... MORE

 
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