Bay Scallop Pesto with Linguini

By ldijoe

Ingredients

• 1 lb. bay scallops
• 1 tbsp. olive oil
• 1 1/2 cups sliced mushrooms
• 1 small red bell pepper, seeded and chopped
• 1 1/2 cups chicken broth
• 1/2 cup pesto sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 8 oz. linguine or fettuccine, cooked and drained
• 1 tbsp. lemon peel

Preparation

Step 1

In skillet over medium heat, saute' scallops in olive oil until golden. Remove skillet from heat; set scallops aside and keep warm. Add mushrooms and bell pepper to skillet and saute' until mushrooms are browned. Add chicken broth and stir in pesto sauce. Return scallops to skillet. Stir in Parmesan and pine nuts.

Blend pasta and lemon peel. Arrange on serving platter. Top with scallop mixture.

Serve with Parmesan cheese