Scallop Pesto Pasta Recipe

Scallop Pesto Pasta Recipe photo by Taste of Home

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Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.

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Scallop Pesto Pasta Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

8 ounces uncooked angel hair pasta
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound sea scallops
3 tablespoons butter
1/2 cup prepared pesto

Directions

Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat.
In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 598 calories, 25 g fat (9 g saturated fat), 70 mg cholesterol, 807 mg sodium, 59 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Scallop Pesto Pasta in Weeknight Cooking Made Easy Annual 2005, p233

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.