Scallop Pesto Pasta Recipe
Scallop Pesto Pasta Recipe photo by Taste of Home

Scallop Pesto Pasta Recipe

Publisher Photo
Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Scallop Pesto Pasta in Weeknight Cooking Made Easy Annual 2005, p233

Nutritional Facts

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Scallop Pesto Pasta

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 22, 2011

Very easy and quick, delicious too. The only thing I did different was to use olive oil instead of butter to sauté the scallops

MY REVIEW
Reviewed Jul. 20, 2009

This was very good. It reminded me of a dish I had at a local restaurant. We had this with Italian bread and olive oil dipping sauce. Delicious!

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