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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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.

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

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  • 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.

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

Nutrition Facts

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

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