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Easy

Fettuccine with Scallops and Pesto

An easy meal that is flexible as to pasta shape and scallops (use either smaller bay scallops or marshmallow-size sea scallops). If scallops are large, slice in half. Time cooking so that pasta is ready at the same time the sauce is done.

KeyPasta. Linguine, fettuccine, or spaghetti are suitable choices. Use fettuccine for the most 'authentic' dish (DeCecco brand seems to cook up best without sticking).

KeyPesto. Use an off-the-shelf supermarket pesto or make your own. Go here for two pesto recipes.

Takes about 40 minutes. Serves 4.

SHOPPING LIST:
  • Dried tomatoes
  • Dry white wine
  • Lemon
  • Scallops
  • Pesto
  • Optional: Parmesan cheese
  • Pasta
  • Onion
  • Red bell pepper
  • Mushrooms

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
1
In large skillet, heat oil, then 'sweat' over medium heat until onions are softened but not browned (7-10 minutes)
  • 2-3 tablespoons olive oil
  • 1 small onion, finely chopped
2
Stir in and cook about 1 minute
  • 2-3 cloves garlic, minced or chopped
3
Stir in and cook gently 3-4 minutes
  • 1 small red bell pepper, thinly sliced
  • 1 cup (8 oz) fresh mushrooms, sliced
  • palmful dried tomatoes, thinly sliced
4
Stir in and bring to boil
  • 2 T dry white wine
  • 2 T lemon juice
  • Salt and pepper
5
Add and toss about 2 minutes (avoid overcooking)
  • about 12 oz scallops

Finish the dish
Drain pasta, then combine pasta with
  • Prepared sauce
  • 3-4 T pesto (or to taste)
  • 1-2 T extra-virgin olive oil
  • Optional: Palmful pine nuts (best if toasted first)
 
  • If the pasta seems dry, stir in a small amount pasta cooking water
  • Sprinkle servings with grated Parmesan cheese

rainbow

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