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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Would go great on some fettuccine with a nice cucumber salad. 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:
1. In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
2. Add 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.
3. Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
4. Add more Parmesan to taste.
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