Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
- 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
- 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.
Originally published as Scallop Pesto Pasta in Weeknight Cooking Made Easy Annual 2005, p233
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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