Scallop Pesto Pasta Recipe

4.5 3 3
Scallop Pesto Pasta Recipe
Scallop Pesto Pasta Recipe photo by Taste of Home
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Scallop Pesto Pasta Recipe

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4.5 3 3
Publisher Photo
Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 cup: 598 calories, 25g fat (9g saturated fat), 70mg cholesterol, 807mg sodium, 59g carbohydrate (2g sugars, 3g fiber), 34g protein.

  • 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
  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

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Reviews forScallop Pesto Pasta

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homecookcharity User ID: 7810209 222020
Reviewed Mar. 4, 2015

"yummy & easy to make"

MY REVIEW
heidizaksheske User ID: 942823 64512
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"

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jasper15b User ID: 449021 113410
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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