Scallop And Broccoli Linguine With Pesto Cream Recipes

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SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM

Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8



Scallop and Broccoli Linguine with Pesto Cream image

Steps:

  • In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
  • In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups

8 oz uncooked linguine
1 pkg (12 oz) frozen broccoli florets
1 tablespoon butter or margarine
3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed
1 jar (2.5 oz) sliced mushrooms, drained
1/2 cup nonfat half-and-half or milk
1 tablespoon Gold Medal™ all purpose flour
1/3 cup purchased pesto

PASTA WITH PESTO AND SCALLOPS

A light and satisfying dish for those who enjoy a change from heavy sauces. For variety try using linguini noodles.

Provided by Nancy and Terry

Categories     World Cuisine Recipes     European     Italian

Yield 5

Number Of Ingredients 14



Pasta with Pesto and Scallops image

Steps:

  • 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 610.1 calories, Carbohydrate 71.7 g, Cholesterol 35.7 mg, Fat 22.6 g, Fiber 4.1 g, Protein 30.8 g, SaturatedFat 4.3 g, Sodium 278.9 mg, Sugar 4.4 g

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

SCALLOPS WITH PESTO CREAM SAUCE

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 7



Scallops with Pesto Cream Sauce image

Steps:

  • Season scallops with salt and pepper, then dredge in flour.
  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g

1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

LINGUINI WITH SCALLOPS AND HERB CREAM

Make and share this Linguini With Scallops and Herb Cream recipe from Food.com.

Provided by kzbhansen

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Linguini With Scallops and Herb Cream image

Steps:

  • Prepare linguini as per directions on package.
  • Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
  • Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
  • Add cream and parmesan. Stir until the sauce thickens.
  • Toss with pasta.

1 lb linguine
1/2 cup butter
2 -3 garlic cloves, minced
1 tablespoon basil, chopped
1 dash white pepper
20 -25 small scallops
1/2 cup parmesan cheese, grated
1/2 cup cream

LINGUINE WITH BROCCOLI AND BAY SCALLOPS

An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.

Provided by pattikay in L.A.

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Linguine With Broccoli and Bay Scallops image

Steps:

  • Peel broccoli stems and cut into 1/4 inch thick slices.
  • Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
  • Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
  • Heat remaining 1/2 cup butter in a large skillet.
  • Add garlic and saute till softened.
  • Add scallops, salt and pepper.
  • Saute 3 minutes or till scallops are opaque.
  • Add broccoli and heat 1 minute.
  • Add pasta and heat through.
  • Add cheese and serve at once.

Nutrition Facts : Calories 711.9, Fat 41.3, SaturatedFat 25, Cholesterol 143.7, Sodium 1287, Carbohydrate 50.5, Fiber 2, Sugar 1.2, Protein 35.5

4 cups broccoli florets, and stems
1/2 lb dried linguine (or 3/4 lb fresh)
3/4 cup butter
2 teaspoons garlic, minced
1 lb bay scallop
1 teaspoon salt (or to taste)
1 teaspoon pepper
2/3 cup parmesan cheese (or more)

SCALLOPS WITH CREAMY PESTO

From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course,

Provided by duonyte

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4



Scallops With Creamy Pesto image

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat.
  • Cook the scallops 4 minutes until golden and barely opaque in centers. Remove to plate.
  • Remove skillet from heat, add pesto and cream and stir quickly to blend.
  • Spoon the sauce onto serving plates and top with the scallops.

Nutrition Facts : Calories 158.5, Fat 5.3, SaturatedFat 2.2, Cholesterol 51.2, Sodium 671.4, Carbohydrate 5.6, Protein 20.7

1 1/2 teaspoons olive oil
1 1/2 lbs sea scallops, patted dry
1/3 cup pesto sauce
2 tablespoons heavy cream or 2 tablespoons whipping cream

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