Bay Scallops with Pesto

Total Time:
30 min
20 min
10 min

2 servings

  • 3 cups fresh, cleaned basil leaves
  • 2 cups fresh cleaned flat-leaf parsley
  • 3 cups chopped walnuts
  • 1 cup grated Parmesan
  • 3 cups extra-virgin olive oil, plus 3 tablespoons
  • 1 pound bay scallops
  • 2 cups sliced mushrooms
  • 1 cup sliced zucchini
  • Kosher salt
  • 8 ounces linguine
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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