Pasta with Pesto and Scallops Recipe -
Pasta with Pesto and Scallops Recipe

Pasta with Pesto and Scallops

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

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

This was delicious - really easy to make and everyone loved it. I made a few changes to the original. I added extra mushrooms, onion and garlic. I used a red pepper instead of green. I also added some basil with the pepper and salt and a little extra wine. I used sea scallops and garlic fettucini. This is a great recipe and we'll be making it again soon!

Most Helpful Critical Review
Mar 19, 2003

Very good - Without the scallops I bet kids would love it - It takes about 1/2 hr to 3/4 hr to prepare and cook - serve with a salad and bread

May 19, 2004

I served this at a dinner party and it was a huge hit! I was nervous because I had never cooked scallops before, but they were great - just don't cook them longer than 3 - 4 minutes. I used a yellow bell pepper instead of green and added a couple of chopped plum tomatoes. The color looked great. I also served a mix of scallops and shrimp. Serve with a nice light salad. Very tasty - I will definitely serve this again!

May 11, 2005

Very easy to make. My boyfriend said it tasted better than most dishes you order at a restaurant, and he would be proud to serve it to any guests at our house. This is one of the best recipes I have found so far, good combination of flavors. I used red bell peppers instead of green and added a little more wine and less olive oil. Will keep this and make it again and again!!

Jan 26, 2009

Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!!

Jun 09, 2008

This recipe is great and very easy (and quick) to prepare. Even my boyfriend who is not a veggie or mushroom lover really enjoyed this dish. I only made a couple changes- I added a red pepper instead of green and only 10 oz. of pasta based on other reviews. It was perfect. I found the olive oil to be a little much so will cut back next time. We're big scallop fans so will also add more of those as well. Thanks for sharing. We'll definitely be making again!

Jul 19, 2005

This was excellent. I followed the recipe exactly, except I pan seared the scallops until golden brown seperatly in frying pan. It was great, I will certainly make it again.

Mar 19, 2006

I substitute shrimp for scallops.


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  • Calories
  • 610 kcal
  • 31%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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