Recipes Global Cuisines European Italian Pasta with Pesto and Scallops 4.5 (130) 101 Reviews 23 Photos A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles. Submitted by Nancy and Terry Updated on November 22, 2024 Save Rate Print Share Close Add Photo 23 23 23 23 Servings: 5 Yield: 4 to 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 16 ounces dry fettuccine pasta ¼ cup pesto 2 tablespoons olive oil 3 tablespoons olive oil ½ onion, chopped 2 cloves garlic, minced 1 green bell pepper, thinly sliced ½ cup fresh sliced mushrooms 2 tablespoons dry white wine 2 tablespoons lemon juice salt to taste ground black pepper to taste 1 pound scallops 2 tablespoons grated Parmesan cheese Directions In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately. I Made It Print 145 home cooks made it! Nutrition Facts (per serving) 610 Calories 23g Fat 72g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 610 % Daily Value * Total Fat 23g 29% Saturated Fat 4g 22% Cholesterol 36mg 12% Sodium 279mg 12% Total Carbohydrate 72g 26% Dietary Fiber 4g 15% Total Sugars 4g Protein 31g 62% Vitamin C 27mg 30% Calcium 159mg 12% Iron 4mg 19% Potassium 596mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.