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Scallop and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream
  • Prep 30 min
  • Total 30 min
  • Servings 4

Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables – perfect if you love Italian cuisine. ...MORE+ LESS-

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.
  • Fresh broccoli florets can be used in place of the frozen broccoli florets.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories from Fat
140
% Daily Value
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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