Pasta with Pesto and Scallops

September 12, 2018


In a large pot with boiling salted water cook 16 oz fettuccini pasta until al dente. Drain. Stir in 1/4 c. pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute 1/2 chopped onion and 2 cloves minced garlic in 3 tablespoons olive oil until soft. Add 1 thinly sliced green bell pepper, 1/2 c. sliced mushrooms and cook until soft, about 3 minutes. Stir in 2 tbsp dry white wine, 2 tbsp lemon juice, salt and pepper to taste, and bring to a boil. Add 1 lb scallops and toss for 2 minutes. Take care not to overcook the scallops. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

July 23, 2020

Please reload

Please reload


111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed


Call ahead for faster service: 410-758-3933


© 2017 by Bay Shore Steam Pot. Created using