Bay Scallops with Pesto

1. 1

   Combine the basil, parsley, walnuts, and cheese in a food processor or mortar.

2. 2

   Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.

3. 3

   Bring a large pot of salted water to a boil over high heat.

4. 4

   Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.

5. 5

   Heat 3 tablespoons of oil in a large skillet over high heat.

6. 6

   Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes.

7. 7

   Add a couple of tablespoons of pesto and the linguine.

8. 8

   Toss to coat the pasta with sauce.

9. 9

   Spoon onto warm plates and serve.

10. 10

    Store pesto covered in the refrigerator.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.