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My review
Pasta with Pesto and Scallops
Nancy and Terry
"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
servings 610 calsOriginal recipe yields 5 servings (4 to 6 servings)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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
Per Serving: 610 calories; 22.6 g fat; 71.7 g carbohydrates; 30.8 g protein; 36 mg cholesterol; 279 mg sodium. Full nutrition
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Reviews
Read all reviews 84111 Ratings
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Most helpful positive review
2/21/2003
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 adde...
Most helpful critical review
2/17/2000
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
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2/21/2003
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 adde...
5/19/2004
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 ...
5/11/2005
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 ...
1/24/2009
Switched red peppers for green bell and asparagus for the mushrooms and LOVED it!!!
6/9/2008
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 in...
7/19/2005
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.
1/6/2006
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.
7/8/2008
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.