Recipe Archives->Pasta->Linguine Scallops 02

Linguine With Pesto And Scallops
Serves 4

8 ounces linguine
2 tablespoons pesto
2 tablespoons olive oil (divided use)
1/4 cup minced onion
2 cloves minced garlic
1/2 thinly sliced red bell pepper
1/2 cup fresh sliced mushrooms
1 tablespoon dry white wine
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
8 ounces leftover cooked scallops
Freshly grated parmesan cheese

Cook pasta according to directions; drain. Stir in pesto and 1
tablespoon oil; toss to coat. Meanwhile, heat remaining oil in a
large nonstick skillet on medium, and cook onion and garlic 4
minutes, or until softened.  Add bell pepper and mushrooms, and
cook 3 minutes, or until softened. Stir in wine, lemon juice, and
salt and pepper to taste; bring to boil. Stir in scallops; cook 1
minute. Add mixture to linguine with pesto and toss to mix. Just
before serving, sprinkle with parmesan cheese. 

Printable version: linguine-scallops02.txt.