Scallop And Broccoli Linguine With Pesto Cream Recipes

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SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM



Scallop and Broccoli Linguine with Pesto Cream image

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

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

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

SCALLOP PESTO PASTA



Scallop Pesto Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked angel hair pasta
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound sea scallops
3 tablespoons butter
1/2 cup prepared pesto

Steps:

  • 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. Serve with scallops.

Nutrition Facts : Calories 598 calories, Fat 25g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 807mg sodium, Carbohydrate 59g carbohydrate (2g sugars, Fiber 3g fiber), Protein 34g protein.

SHRIMP AND SCALLOPS WITH PESTO PASTA



Shrimp and Scallops With Pesto Pasta image

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

Provided by SCOOBYBOO

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

Steps:

  • Cook spaghetti according to directions, drain.
  • Stir in pesto and 2 tbsp olive oil.
  • Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
  • Add Asparagus and cook until crisp-tender.
  • Add the scallops and pepper flakes, cook until opaque.
  • Add the shrimp and cook until pink.
  • Toss the pesto pasta with the shrimp and scallop mixture.
  • Sprinkle with some fresh grated parmesan and serve immediately.

Nutrition Facts : Calories 514.3, Fat 16.3, SaturatedFat 2.5, Cholesterol 134.5, Sodium 952.3, Carbohydrate 55.7, Fiber 6.4, Sugar 3.1, Protein 37.1

SCALLOPS WITH PESTO CREAM SAUCE



Scallops with Pesto Cream Sauce image

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

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

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

PASTA WITH PESTO AND SCALLOPS



Pasta with Pesto and Scallops image

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

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

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

LINGUINE WITH SCALLOPS



Linguine With Scallops image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 or more servings

Number Of Ingredients 14

1 1/2 pounds fresh bay or sea scallops
1 bunch broccoli, about 3/4 pound
Salt to taste if desired
2 tomatoes, about 1 pound, peeled
1 pound fresh mushrooms
10 cups water
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/4 to 1/2 teaspoon dried hot red pepper flakes
Freshly ground pepper to taste
3/4 cup heavy cream
9 ounces linguine, preferably fresh
2 tablespoons butter
1/4 cup coarsely chopped basil or finely chopped parsley

Steps:

  • If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
  • Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
  • Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
  • Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
  • Cut the mushrooms into thin slices. There should be about 3 cups.
  • Heat the water to make it ready for the linguine when it is added.
  • Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
  • Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
  • Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
  • Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

LINGUINE WITH BROCCOLI AND BAY SCALLOPS



Linguine With Broccoli and Bay Scallops image

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

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)

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

BROCCOLI "PESTO" AND LINGUINE



Broccoli

Provided by Marian Burros

Categories     dinner, easy, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

16 ounces whole broccoli or 8 ounces broccoli florets (4 cups)
2 ounces Parmigiano Reggiano
1/2 cup packed fresh basil leaves
1 medium clove garlic
2 tablespoons olive oil
1/3 cup pine nuts
8 ounces fresh eggless linguine
1/8 teaspoon salt (optional)
Freshly ground black pepper
2 ripe medium tomatoes

Steps:

  • Bring water to boil in covered pot for pasta.
  • Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
  • In a food processor, grate cheese to make 4 tablespoons; set aside.
  • Wash and dry basil leaves and pack into measuring cup.
  • Mince garlic in the food processor.
  • Add basil, olive oil and pine nuts to the food processor, and process until minced.
  • Cook linguine in boiling water, following package directions.
  • Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
  • Slice tomatoes and serve on the side.

Nutrition Facts : @context http, Calories 872, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 39 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 443 milligrams, Sugar 7 grams

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