Scallop and Broccoli Linguine with Pesto Cream

Name: Scallop and Broccoli Linguine with Pesto Cream
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz uncooked linguine; 1 pkg (12 oz) frozen broccoli florets; 1 tablespoon butter or margarine; 3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed; 1 jar (2.5 oz) sliced mushrooms, drained; 1/2 cup nonfat half-and-half or milk; 1 tablespoon Gold Medal™ all purpose flour; 1/3 cup purchased pesto

Ingredients:8
Servings:4

By Betty Crocker Kitchens(Opens in a new tab)Updated 02/03/2022

Scallop and Broccoli Linguine with Pesto Cream

Ingredients:8
Servings:4

Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables – perfect if you love Italian cuisine.

Scallop and Broccoli Linguine with Pesto Cream

Prep time:30 min
Total time:30 min
Ingredients:8
Servings:4

Ingredient

8 oz uncooked linguine
1 pkg (12 oz) frozen broccoli florets
1 tablespoon butter or margarine
3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed
1 jar (2.5 oz) sliced mushrooms, drained
1/2 cup nonfat half-and-half or milk
1 tablespoon Gold Medal™ all purpose flour
1/3 cup purchased pesto

Instructions

Step 1
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. Drain; return to Dutch oven. Cover to keep warm.

Step 2
Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.

Step 3
In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.

Recipe Tips

Bay scallops are tiny 1/2-inch diameter scallops from East Coast waters. Bay scallops are more tender and sweet than sea scallops, which measure about 1 1/2 inches. Sea scallops may be used in place of the bay scallops in this recipe. Cut the larger scallops into quarters so they will cook quickly.
Fresh broccoli florets can be used in place of the frozen broccoli florets.

Nutrition Facts

Servings: 4

Serving Size: 1&½ Cups

Amount Per Serving Calories :

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Vitamin A	Value Not Available	20%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Starch 3&½,
Other Carbohydrate 3&½,
Vegetable 1,
Very Lean Meat 2,
Fat 2

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Recipe Tips

Bay scallops are tiny 1/2-inch diameter scallops from East Coast waters. Bay scallops are more tender and sweet than sea scallops, which measure about 1 1/2 inches. Sea scallops may be used in place of the bay scallops in this recipe. Cut the larger scallops into quarters so they will cook quickly.

Fresh broccoli florets can be used in place of the frozen broccoli florets.

Nutrition Facts

Food Component / Nutrient

Amount

% , Daily Value*

Vitamin A

Value Not Available

20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Scallop and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

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Related Products

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Related Recipes

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Bake Up Something Special

Scallop and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream

Scallop and Broccoli Linguine with Pesto Cream

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Related Products

Related Recipes

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