Bay Scallop Pesto Recipes

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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

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

CREAMY BAY SCALLOP SPAGHETTI

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13



Creamy Bay Scallop Spaghetti image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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

BAY SCALLOP PESTO

Make and share this Bay Scallop Pesto recipe from Food.com.

Provided by wattamess

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Bay Scallop Pesto image

Steps:

  • In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
  • 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.
  • Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
  • Add more Parmesan to taste.

Nutrition Facts : Calories 476.2, Fat 15.6, SaturatedFat 3, Cholesterol 93.6, Sodium 421.3, Carbohydrate 50.1, Fiber 3, Sugar 4.1, Protein 34

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

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