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Scallops and sundried tomato pesto

Scallops and sundried tomato pesto

Main course | Easy | 30 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 450
  • Lipides 30 g 46 %
    • Saturated fat  8 g
    • 41 %
  • Cholesterol 50 mg
  • Sodium  630 mg 26 %
  • Carbohydrate 28 g 9 %
    • Fibre  3 g 12 %
    • Sugars  2 g
  • Protein 19 g
    • Vitamin A 6 %
    • Vitamin C 50 %
    • Calcium 10 %
    • Iron 15 %
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Recipe details

Ingredients

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Directions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together the pesto and 30 mL (2 tbsp.) oil. Set aside.
  3. Heat remaining oil in a skillet.
  4. Season scallops with pepper and then cook in oil about 2 minutes per side. Set aside.
  5. Add the onion, pesto mixture, dried tomatoes, and pine nuts. Reheat 1 to 2 minutes, stirring constantly. Mix with the pasta.
  6. Place scallops on the linguine and garnish with fresh grated parmesan immediately before serving.
  7. Season to taste.

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