Recipe courtesy of Trattoria On the Hill
Bay Scallops with Pesto
- Level: Easy
- Yield: 2 servings
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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 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.