Scallops: Bay Scallops with Pesto
Source of Recipe
Trattoria on the Hill
List of Ingredients
3 cups fresh cleaned basil leaves
2 cups fresh cleaned flat-leaf parsley
3 cups chopped walnuts
1 cup grated Parmesan
3 cups extra virgin olive oil plus 3 tablespoons
1 pound bay scallops
2 cups sliced mushrooms
1 cup sliced zucchini
Kosher salt
8 ounces linguine Recipe
Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve. Serves 2
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