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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.

Source: Family Circle

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Recipe Summary

prep:
12 mins
cook:
10 mins
total:
22 mins
Servings:
6
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Ingredients

Walnut Pesto
Cappellini and Scallops:

Directions

Instructions Checklist
  • Bring large pot of water to boiling for cappellini.

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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.

Cappellini and Scallops
  • Add cappellini to boiling water. Cook 4 to 6 minutes following package directions.

  • In large skillet, melt butter over medium-high heat. Add scallops and herbs de Provene; sauté 3 minutes. Add wine; cook 1 minute. Remove from heat. Drain cappellini.

  • In large bowl, toss scallops with any pan liquid with cappellini and walnut pesto. Serve immediately. Makes 6 servings.

Nutrition Facts

699 calories; fat 25g; cholesterol 81mg; saturated fat 4g; carbohydrates 67g; insoluble fiber 5g; protein 45g; sodium 728mg.
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