Scallop and Broccoli Linguine with Pesto Cream

Name: Scallop and Broccoli Linguine with Pesto Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Gold all purpose flour; 340 grams fresh or frozen uncooked bay scallops, thawed, rinsed; 340 grams pkg frozen broccoli florets; 1 Tbsp butter or margarine; 227 grams uncooked linguine; 71 grams jar sliced mushrooms, drained; 118 milliliters nonfat half-and-half or milk; 79 milliliters purchased pesto

You can never have too many main course recipes, so give Scallop and Broccoli Linguine with Pesto Cream a try. One portion of this dish contains around 23g of protein, 13g of fat, and a total of 431 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up mushrooms, linguine, purchased pesto, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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.

Ingredients you will need

Broccoli

Linguine

Equipment you will use

Dutch Oven

Sauce Pan

Drain; return to Dutch oven. Cover to keep warm.

Equipment you will use

Dutch Oven

Meanwhile, in large skillet, melt butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add scallops and mushrooms; cook 3 minutes.

Ingredients you will need

Mushrooms

Scallops

In small bowl, combine half-and-half and flour; blend well.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque.

Ingredients you will need

Scallops

All Purpose Flour

Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

Ingredients you will need

Cooked Linguine

Broccoli

Scallops

Pesto

Equipment

Ingredients

Servings:

1Tbsp

Gold all purpose flour 340grams

fresh or frozen uncooked bay scallops, thawed, rinsed 340grams

pkg frozen broccoli florets 1Tbsp

butter or margarine 227grams

uncooked linguine 71grams

jar sliced mushrooms, drained 118milliliters

nonfat half-and-half or milk 79milliliters

purchased pesto

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.