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

Recipe Summary

Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Nutrition Facts

610 calories; protein 30.8g; carbohydrates 71.7g; fat 22.6g; cholesterol 35.7mg; sodium 278.9mg. Full Nutrition
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Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/31/2003
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! Read More
(77)

Most helpful critical review

Rating: 3 stars
03/19/2003
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 Read More
(7)
128 Ratings
  • 5 star values: 79
  • 4 star values: 37
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
12/31/2003
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! Read More
(77)
Rating: 5 stars
05/19/2004
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! Read More
(47)
Rating: 5 stars
05/11/2005
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!! Read More
(37)
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Rating: 5 stars
01/26/2009
Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!! Read More
(21)
Rating: 5 stars
07/19/2005
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. Read More
(15)
Rating: 5 stars
06/09/2008
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! Read More
(14)
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Rating: 5 stars
01/06/2006
Excellent dish! Every plate was clean! I didn't realize I was out of lemon juice so I added some extra wine. Toasted pine nuts and used red pepper as suggested. Will keep and make again. Read More
(10)
Rating: 4 stars
03/19/2006
I substitute shrimp for scallops. Read More
(8)
Rating: 5 stars
07/08/2008
Great easy recipe. I used scallops and shrimp and following others advice and used less pasta. I also used some johnny's greek seasoning. This would be good with zucchini as well. Read More
(8)
Rating: 3 stars
03/19/2003
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 Read More
(7)
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