Recipe courtesy of Trattoria On the Hill
Show: $40 a Day
Episode: Cleveland
Bay Scallops with Pesto
Total:
30 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
30 min
Active:
20 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 the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.

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

IDEAS YOU'LL LOVE

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

Bay Scallop Ceviche

Recipe courtesy of Food Network Kitchen

Bay Scallops with Pesto

Recipe courtesy of Trattoria On the Hill

Nantucket Bay Scallops Crudo

Recipe courtesy of David Pasternack

Bay Scallop Gratin

Recipe courtesy of Ina Garten

Bay Scallop Ceviche

Recipe courtesy of Ming Tsai

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking