Bay Scallop Pesto Pasta
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.
Servings and Ingredients
|1 lbs. bay scallops|
|1 tbsp. Hy-Vee Select olive oil|
|1 ½ c. sliced mushrooms|
|1 small red bell pepper, seeded and chopped|
|1 ½ c. Hy-Vee chicken broth|
|⅓ 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|
- 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.
- Mix fettuccine and lemon peel. Arrange on serving platter. Top with scallop mixture.
- Serve with additional Parmesan cheese.
530 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 40mg
- Sodium: 1060mg
- Total Carbohydrates: 52g
- Protein: 30g
Vitamin A 25%
Vitamin C 70%