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.

Scallops And Walnut Pesto Over Cappellini
Servings: 6 Prep 12 mins Cook 10 mins


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

Make It

1. Bring large pot of water to boiling for cappellini.

Walnut Pesto:

2. 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

3. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 699, Fat, total (g): 25, chol. (mg): 81, sat. fat (g): 4, carb. (g): 67, fiber (g): 5, pro. (g): 45, sodium (mg): 728, Percent Daily Values are based on a 2,000 calorie diet.