Scallop and Pesto Fettuccine Recipe

Scallop and Pesto Fettuccine Recipe - 8 servings


3 tablespoons dry white wine

1 pound fresh scallops

1 pound fettuccine, cooked al dente

1 cup Pesto

2 ripe tomatoes, diced

1/2 cup freshly grated Parmesan cheese


In a nonstick skillet, heat wine. Add scallops. Cover and poach 5-6 minutes, or until scallops are tender. Turn fettuccine into a shallow pasta bowl. Toss with pesto. Add scallops, tomatoes and cheese. Toss.

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