Bay Scallops with Pesto

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 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
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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