Best 8 Scallop And Broccoli Linguine With Pesto Cream Recipes

SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM

Steps:

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

SCALLOP PESTO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat. , In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops.

SHRIMP AND SCALLOPS WITH PESTO PASTA

Steps:

• Cook spaghetti according to directions, drain.
• Stir in pesto and 2 tbsp olive oil.
• Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
• Add Asparagus and cook until crisp-tender.
• Add the scallops and pepper flakes, cook until opaque.
• Add the shrimp and cook until pink.
• Toss the pesto pasta with the shrimp and scallop mixture.
• Sprinkle with some fresh grated parmesan and serve immediately.

SCALLOPS WITH PESTO CREAM SAUCE

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

PASTA WITH PESTO AND SCALLOPS

Steps:

• In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
• Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
• Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

LINGUINE WITH SCALLOPS

Steps:

• If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
• Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
• Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
• Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
• Cut the mushrooms into thin slices. There should be about 3 cups.
• Heat the water to make it ready for the linguine when it is added.
• Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
• Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
• Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
• Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

LINGUINE WITH BROCCOLI AND BAY SCALLOPS

Steps:

• Peel broccoli stems and cut into 1/4 inch thick slices.
• Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
• Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
• Heat remaining 1/2 cup butter in a large skillet.
• Add garlic and saute till softened.
• Add scallops, salt and pepper.
• Saute 3 minutes or till scallops are opaque.
• Add broccoli and heat 1 minute.
• Add pasta and heat through.
• Add cheese and serve at once.

BROCCOLI "PESTO" AND LINGUINE

Steps:

• Bring water to boil in covered pot for pasta.
• Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
• In a food processor, grate cheese to make 4 tablespoons; set aside.
• Wash and dry basil leaves and pack into measuring cup.
• Mince garlic in the food processor.
• Add basil, olive oil and pine nuts to the food processor, and process until minced.
• Cook linguine in boiling water, following package directions.
• Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
• Slice tomatoes and serve on the side.