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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pesto scallops with toasted walnuts Recipe

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This recipe for Pesto scallops with toasted walnuts is from The McCarthy-Keating Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound whole-wheat bowtie pasta
¼ cup jarred basil pesto
1 pound sea scallops
¼ cup shredded Parmesan cheese
¼ teaspoon salt
¼ cup chopped, toasted walnuts
¼ teaspoon black pepper
fresh basil (optional)
1 tablespoon olive oil
Directions:
Directions:
1. Cook pasta following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.
2. While pasta is cooking, season scallops with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté 3 to 4 minutes per side, until cooked through and no longer translucent.
3. Add the pesto to drained pasta. Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.
4. Stir in the cheese and the toasted walnuts. Serve with the scallops, and garnish with fresh basil, if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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