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Scallop and Broccoli Linguine with Pesto Cream

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables – perfect if you love Italian cuisine.
Updated Feb 3, 2022
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  • 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
Make With
Gold Medal Flour


  • 1
    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.
  • 2
    Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Bay scallops are tiny 1/2-inch diameter scallops from East Coast waters. Bay scallops are more tender and sweet than sea scallops, which measure about 1 1/2 inches. Sea scallops may be used in place of the bay scallops in this recipe. Cut the larger scallops into quarters so they will cook quickly.
  • tip 2
    Fresh broccoli florets can be used in place of the frozen broccoli florets.


Nutrition Facts

Serving Size: 1 1/2 Cups
Calories from Fat
% Daily Value*:
Vitamin A
*Percent Daily Values are based on a 2,000 calorie diet.
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