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Scallop Pesto Pasta

SUBMITTED BY: Taste of Home Test Kitchen

"Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally."

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Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat.
In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Top with scallops.

Nutritional Analysis: 1 serving equals 598 calories, 25 g fat (9 g saturated fat), 70 mg cholesterol, 807 mg sodium, 59 g carbohydrate, 3 g fiber, 34 g protein.

Reviewed on May 4, 2008 by Emmitt's mom

I didn't not flour the scallops. Just pan seared them in butter. I used a little bit more... MORE

Reviewed on May 22, 2007 by Meg

Pretty good! I only had 1/2 lb of scallops, so I added shrimp too and sauteed them in olive... MORE

Reviewed on Apr. 22, 2008 by WANSHAN

Pretty quick recipe & tweaked it alittle. Didn't flour the scallops, just pan seared them with... MORE

Reviewed on Jun. 30, 2008 by Cyn D.

pretty good...a little bland; definitely needs more pesto but i will be trying it again! MORE

Reviewed on Jan. 5, 2008 by KShizl

This was delicious! Because it was a little dry, I added olive oil and it came out great! MORE

Reviewed on Sep. 30, 2007 by Lynzy

this is a great way to prepare scallops! the pasta turned out little dry, next time i think i... MORE