Recipe courtesy of Trattoria On the Hill

Bay Scallops with Pesto

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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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

  1. 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.
  2. 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.
  3. 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.
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