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.

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