Recipe courtesy of Trattoria On the Hill
Episode: Family Dining
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.

Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Store pesto covered in the refrigerator.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Bay Scallops with Pesto

Recipe courtesy of Trattoria On the Hill

Bay Scallop Ceviche

Recipe courtesy of Ming Tsai

Bay Scallop Gratin

Recipe courtesy of Ina Garten

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

Nantucket Bay Scallops Crudo

Recipe courtesy of David Pasternack

Bay Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Sauteed Bay Scallops with Lemon Butter

Recipe courtesy of Michael Lomonaco

Bay Scallop Chowder with Bacon and Cabbage

Recipe courtesy of Jasper White

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.