Bay Scallop Pesto Pasta

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Main Dish
Bay Scallop Pesto Pasta

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5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
15min
Prep
30min
Total

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    Description

    Because scallops cook in about 5 minutes—2 minutes on one side, 3 on the other—you can put an impressive scallop pasta on the table in less than 30 minutes.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs.bay scallops
    1 tbsp.Hy-Vee Select olive oil
    1 ½ c.sliced mushrooms
    1small red bell pepper, seeded and chopped
    1 ½ c.Hy-Vee chicken broth
    c.jarred pesto sauce
    ¼ c.Hy-Vee grated parmesan cheese
    ¼ c.toasted pine nuts
    8 oz.fettuccine, cooked and drained
    1 tbsp.grated lemon peel
    Additional Hy-Vee grated parmesan cheese, optional

    Directions

    1. In 12-inch nonstick skillet over medium heat, sauté scallops in olive oil until golden. Remove skillet from heat; set scallops aside and keep warm. Add mushrooms and bell pepper to skillet; sauté until mushrooms are browned. Add broth and pesto; stir. Return scallops to skillet. Stir in Parmesan and pine nuts.
    2. Mix fettuccine and lemon peel. Arrange on serving platter. Top with scallop mixture.
    3. Serve with additional Parmesan cheese.

    Nutrition facts

    Servings

    530 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 40mg
    • Sodium: 1060mg
    • Total Carbohydrates: 52g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 70%
    0%
    Iron 20%
    0%
    Calcium 25%

    Recipe Source:

    Try-Foods International.