Scallops And Walnut Pesto Over Cappellini
This company dinner can be ready in 20 minutes. Sea scallops are sauteed in butter and finished with a splash of white wine before being tossed with the pasta and walnut and Parmesan pesto.
Ingredients
-
Walnut Pesto:
-
1 cup shelled walnuts
-
3/4 cup fresh parsley leaves, rinsed and patted dry
-
1/4 cup grated Parmesan cheese
-
3 tablespoons olive oil
-
1 tablespoon bottled chopped garlic
-
1 tablespoon fresh lemon juice
-
3/4 teaspoon salt
-
1/4 teaspoon black pepper
-
Cappellini and Scallops:
-
1 pound cappellini
-
2 teaspoons unsalted butter
-
1-1/2 pounds sea scallops, halved horizontally
-
1 teaspoon dried herbs de Provence
-
1/2 cup dry white wine
Directions
1.
Bring large pot of water to boiling for cappellini.
2.
Walnut Pesto: In food processor, coarsely chop walnuts. Add parsley, Parmesan, oil, garlic, lemon juice, salt and pepper. Pulse until well combined and walnuts are finely chopped.
3.
Cappellini and Scallops: Add cappellini to boiling water. Cook 4 to 6 minutes following package directions.
4.
In large skillet, melt butter over medium-high heat. Add scallops and herbs de Provene; saute 3 minutes. Add wine; cook 1 minute. Remove from heat. Drain cappellini.
5.
In large bowl, toss scallops with any pan liquid with cappellini and walnut pesto. Serve immediately. Makes 6 servings.
Nutrition information
Calories 699, Total Fat 25 g, Saturated Fat 4 g, Cholesterol 81 mg, Sodium 728 mg, Carbohydrate 67 g, Fiber 5 g, Protein 45 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Tomato Walnut Pesto Penne
Pesto made with toasted walnuts, garlic, basil and spinach stirred into a rich Italian sauce is tossed with penne and topped with Parmesan cheese.
See RecipeMore Great Recipe Ideas from Family Circle
