Pesto Scallops with Toasted Walnuts


Recipe & picture courtesy of Family Circle

Makes: 4 servings
Cook: 10 minutes; saute 8 minutes
Prep: 15 minutes

  • 1/2 pound whole-wheat bowtie pasta
  • 1 pound sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup jarred basil pesto
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped, toasted walnuts
  • Fresh basil (optional)
  1. Cook pasta following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, season scallops with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté 3 to 4 minutes per side, until cooked through and no longer translucent.
  3. Add the pesto to drained pasta. Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.
  4. Stir in the cheese and the toasted walnuts. Serve with the scallops, and garnish with fresh basil, if desired.

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