Scallop Pesto Fettuccine Recipe

Recipe Collection: Dinner

Scallop Pesto Fettuccine, a light and satisfying dish that’s perfect for pescatarians seeking a refreshing meal. This Italian-inspired recipe features tender scallops paired with a zesty pesto sauce over al dente fettuccine, creating a delightful balance of textures and tastes.

With its rich flavor profile, this dish is versatile enough for a weeknight dinner or a special occasion. Easily accessible through easyChef Pro, you can quickly add ingredients to your shopping list for the best cost per serving. Elevate your meal prep with this quick and delicious recipe today!

Overview

This Pasta with Pesto and Scallops is a light and satisfying dish perfect for those who prefer a change from heavy sauces. The combination of tender scallops and vibrant pesto sauce over fettuccine creates a delightful meal that's both quick and easy to prepare.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy, Gluten

Cuisine

Italian

Serving Size: 5

Cooking Time: 30 minutes

Ingredients

• 16 Ounces (oz) dry fettuccine pasta
• 0.25 Cups pesto
• 2 Tablespoons (tbsp) olive oil
• 3 Tablespoons (tbsp) olive oil
• 0.5 Medium onion, minced
• 2 Whole garlic cloves, minced
• 1 Medium green bell pepper, sliced
• 0.5 Cups fresh mushrooms, sliced
• 2 Tablespoons (tbsp) dry white wine
• 2 Tablespoons (tbsp) lemon juice
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 Pound (lb) scallops
• 2 Tablespoons (tbsp) Parmesan cheese, grated

Steps

1. In a large pot, bring salted water to a boil and cook the fettuccine pasta until al dente. Drain the pasta and stir in the pesto sauce and 2 tablespoons of olive oil. Set aside.
2. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Sauté the minced onion and minced garlic until soft.
3. Add the sliced green bell pepper and sliced mushrooms to the skillet and cook until soft, about 3 minutes.
4. Stir in the dry white wine, lemon juice, salt, and ground black pepper. Bring the mixture to a boil.
5. Add the scallops to the skillet and toss for 2 minutes, ensuring not to overcook them as they will toughen with prolonged heat.
6. Combine the pesto-covered pasta with the scallop sauce in the skillet.
7. Sprinkle the dish with grated Parmesan cheese and serve immediately.

Enjoy your delicious Pasta with Pesto and Scallops!