How to Make Pasta with Pesto and Scallops - A Step-by-Step Guide

There's nothing quite like the combination of al dente pasta, aromatic pesto, and perfectly seared scallops. This dish is a celebration of fresh flavors and simple ingredients coming together to create a meal that is both elegant and comforting. The nutty, herbaceous notes of the pesto complement the delicate sweetness of the scallops, while the pasta serves as the perfect vessel to bring it all together.

Whether you're looking to impress dinner guests or simply treat yourself to a sp...

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Ingredients

  • 16 ounces dry fettuccine pasta
  • ¼ cup pesto
  • 2 tablespoons olive oil
  • 3 tablespoons olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, thinly sliced
  • ½ cup fresh sliced mushrooms
  • 2 tablespoons dry white wine
  • 2 tablespoons lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1 pound scallops
  • 2 tablespoons grated Parmesan cheese

Information

  • Servings: 5
  • Yield: 4 to 6 servings

  • 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

    610 cal.

    • Total Fat: 23g
    • Saturated Fat: 4g
    • Cholesterol: 36mg
    • Sodium: 279mg
    • Total Carbohydrate: 72g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 31g
    • Vitamin C: 27mg
    • Calcium: 159mg
    • Iron: 4mg
    • Potassium: 596mg