It’s finally the weekend! After a long work week I wanted something easy for dinner last night but didn’t want to just cave and order a pizza. I haven’t made pasta in forever and I had craving for it so that’s where Friday night’s dinner came in.
I made pesto fettuccine with scallops. It was divine! Completely hit the spot. Take a look at my recipe below for a quick hearty meal.
Pesto Fettuccine with Scallops:
12-14 large scallops, rinsed and dried
3 garlic cloves, minced
2 shallots, chopped
1/4 cup pesto
2T olive oil
1T Romano cheese, finely grated
Sprinkle: Salt and Pepper
Directions: Cook pasta according to package. Strain and rinse under cold water and add 1/2 tablespoon of olive oil to keep pasta from sticking. Set aside. Heat a large saute pan on high heat. Add 1/2 tablespoon of oil and add scallops cooking for 2 minutes on each side till golden brown. Remove from the heat and set aside. Add the garlic and shallot to the pan and cook until tender. Add in the pesto and remaining olive oil (1 tablespoon) mix well. Add fettuccine to the pan and toss until coated. Heat for 3-4 minutes tossing often. Remove from heat and add to 2 bowls. To finish the dish top pasta with 6-7 scallops each and Romano cheese. Serve immediately with garlic bread.