"A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles." — Nancy and Terry
Watch video tips and tricks
dry fettuccine pasta
green bell pepper, thinly sliced
fresh sliced mushrooms
dry white wine
salt to taste
ground black pepper to taste
grated Parmesan cheese
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!
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
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!
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!!
Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!!
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!
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.
I substitute shrimp for scallops.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Pesto and Scallops
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 203
See how to make a simple pasta with scallops, zucchini, and tomatoes.
A simple chicken pasta with pesto and sun-dried tomatoes.
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.