Pasta with Pesto and Scallops Recipe

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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!

—Lisa O-K

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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

—syllavethy

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87 Ratings

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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!

—COLLS2

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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!!

—Heather Wilson

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Jan 26, 2009

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

—BILLSMO

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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!

—hisunbeam

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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.

—TINKERBELL15

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Mar 19, 2006

I substitute shrimp for scallops.

—J Burr

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Nutrition

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.

Nutritional Information

Pasta with Pesto and Scallops

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 610
Calories from Fat: 203

% Daily Value *
Total Fat 22.6g 35 %
Saturated Fat 4.3g 21 %
Cholesterol 36mg 12 %
Sodium 279mg 11 %
Potassium 596mg 17 %
Total Carbohydrates 71.7g 23 %
Dietary Fiber 4.1g 16 %
Protein 30.8g 62 %
** Sugars 4.4g
Vitamin A 5 %
Vitamin C 45 %
Calcium 20 %
Iron 35 %
** Thiamin 4 %
Niacin 77 %
Vitamin B6 23 %
Magnesium 38 %
Folate 112 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.