Bay Scallop Pesto
10 ingredients
4 steps
Ingredients
- 1 lb bay scallop
- 1 tablespoon olive oil
- 1 1/2 cups sliced mushrooms
- 1 small red pepper, seeded and chopped
- 1 1/2 cups chicken stock
- 1/2 cup prepared pesto sauce
- 1/4 cup parmesan cheese
- 1/4 cup toasted pine nuts
- 1 tablespoon lemon zest
- 8 ounces fettuccine
Directions
-
1In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
-
2Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
-
3Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
-
4Add more Parmesan to taste.
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