Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Tips: Make pesto up to two days ahead; cover and chill. Buy sea scallops, not bay scallops. Sea scallops are bigger than bay scallops (about 1 1/2 inches in diameter compared with about 1/2 inch in diameter).

Cynthia LaGrone
Recipe by Cooking Light November 1996

Gallery

Oxmoor House

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 9 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.

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  • Combine scallops, flour, and 1/8 teaspoon salt in large zip-top plastic bag; seal, and shake to coat.

  • Heat margarine in nonstick skillet over medium-high heat. Add scallops; cook 3 1/2 minutes on each side or until scallops are done.

  • Combine pesto mixture and pasta in a large bowl, tossing well. Arrange 1 cup pasta on each plate, and divide scallops evenly between plates. Sprinkle with pepper; garnish with parsley, if desired.

Nutrition Facts

572 calories; calories from fat 29%; fat 17.7g; saturated fat 2.5g; mono fat 9.7g; poly fat 3.6g; protein 41.3g; carbohydrates 62.2g; fiber 5.9g; cholesterol 56mg; iron 6.4mg; sodium 620mg; calcium 125mg.
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