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Scallop and Broccoli Linguine with Pesto Cream

scallop and broccoli linguine with pesto cream Entree Italian
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.

Updated September 13, 2016
Gold Medal Flour
Make with
Gold Medal Flour


  • 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


  • 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.

  • 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 Facts

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

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