Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.