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

Grilled Scallops with Orange-Scented Quinoa

Recipe courtesy of Giada De Laurentiis

Scallops Provencal

Recipe courtesy of Ina Garten

Caribbean Bruschetta with Shrimp and Scallops

Recipe courtesy of Joshua (JAG) A Garcia

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

Bay Scallops en Papillote

Recipe courtesy of Martha Stewart

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

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking