A dish that is tasty and light for individuals who want to switch up their sauces. Consider using linguini noodles for diversity.
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 610 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 4 g |
| Protein | 31 g |
| Saturated Fat | 4 g |
| Sodium | 279 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Came out very good. Added extra wine and garlic. I used extra large sea scallops, so took a little longer to cook them. Needs a little something to kick it up a little. I’m thinking some red pepper flakes maybe?
Really good and easy to make. Will definitely make this again.
My best friend found this recipe online and decided to make it for lunch. I went with her to Whole Foods to get the ingredients she still needed and she invited me over to share the meal with her. I’m so glad I came over because this is MY NEW FAVORITE thing! It was so quick and easy to make – for her at least (I’m still a novice cook). The only tweaks she made was swapping out regular fettuccine for spinach fettuccine and sliced up each scallops into 4th’s to get more bang for the buck. It makes it easier to eat them and it seems like there’s more scallops. I finally made it myself tonight for dinner and it was JUST as delicious. A great full meal when you don’t want to go into a coma after. I highly recommend doing the spinach noodles. It compliments the flavors perfectly.
I used a red pepper and did not add mushrooms as I did not haved any on hand. Also no cheese and I used a vegan pesto. It came out great and was delicious. Will make again with mushrooms and perhaps a lactose free cheese. Quick and easy meal. Thanks for the recipe.
I made this last night for dinner. It was very easy to make and.very flavorful.
This was excellent. I followed the advice of some other reviewers and added asparagus, and omitted the extra olive oil, but otherwise I followed the recipe. I will definitely make this again
Loved this dish. Of course the quality of the scallops is key. No changes except red bell peppers and used a container of pre made pesto which was almost a cup. It didn’t need the oil on the pasta with the store bought pesto. It did need more mushrooms and my favorite pasta – linguine. Best dish I’ve had in a long time. Thanks for the recipe!
Looks and tastes great. Used cavatappi instead of fettuccine, and a bit more pesto. Oh, and a minced jalapeño as well 🙂 .
Added sun dried tomatoes. Added a bit of butter to the olive oil
For a totally non-domesticated person this came out great.
This was delicious! I just made a few tweaks. I eliminated the onions, used a red pepper instead of green, 6 cloves of garlic, 8 oz. mushrooms, and just a little more pesto than what the recipe called for. I would probably use 16 oz. of mushrooms next time & even a little more red pepper.
This dish was delicious
Super delicious and easy to make! My husband is not it was huge seafood fan but he left this. The first time I made it I thought the directions exactly and it turned out amazing, I’m going to try to make it again tonight and some tomatoes and spinach because I have tenants coming from the garden right now and I think it would be a nice touch. Thanks for this awesome yesterday!
Delicious. My husband and mom loved this. A little additional parmesan on top to serve.
I made just how the recipe stated. Very good, but I thought it needed just a little more salt or some other seasoning.
Another big hit. I substituted the bell peppers and onions with roasted red peppers and sundried tomatoes; tripled the wine and lemon juice – voila! amazing quick and healthy meal.
I made this and just added a few things, I used garlic salt with the pepper. Extra white wine and lemon as I added more veggies. I had cherry tomatoes, mushrooms, and asparagus. Delicious flavor, super simple, the scallops cooking in the sauce made them so delicious!!
Loved this recipe. used a yellow pepper instead of green. Careful to not overcook the scallops. My husband loved it and very easy and quick to make.
Made this and it was delicious!
5 Star for sure!
Excellent recipe. I have made it twice. The first time following the recipes exactly and my family thought it was great. The second time I fried 6 slices of bacon and seared the scallops in the bacon grease. I also increased the pesto to 1/2 cup and decreased the pasta to about 3/4 of a lb. It was amazing!