• 1serving
  • 1420calories

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Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound fettuccine

  3. 2 tablespoons butter

  4. 2 pounds sea scallops -- each quartered

  5. 1 1/2 cups refrigerated verdi pesto sauce

  6. 1/2 cup whipping cream

  7. 2 tablespoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Meanwhile, melt butter in heavy large skillet over medium-high heat. Season scallops with salt and pepper. Add to skillet and saute until just cooked through, about 1 minute. Remove from heat. Drain pasta. Add to skillet with scallops. Add pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce. Season to taste with salt and pepper.

  2. Prep Time: 5 minutes Cook Time: 10 minutes Makes: 8 servings This pasta is really easy because it's made with purchased Safeway SELECT Pesto. I like to serve it with sliced tomatoes and crusty sourdough brea


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