1 (14 oz) pkg grozen broccoli florets or fresh broccoli
1 tbsp margarine or butter
3/4 lb fresh or frozen uncooked bay scallops, thawed, rinsed and drained well
1 (2.5 oz) jar sliced mushrooms, drained or fresh mushrooms
1/2 c nonfat half-and-half or milk
1 tbsp all-purpose flour
1/3 c purhcased pesto (ex-Knorr pesto mix)
Instructions
In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, in large skillet, melt margarine over medium-high heat. Add scallops and mushrooms; cook about 3 minutes.
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.
Serving
Suggestions
470 cal, 15 g fat, 56 g carb, 28 g protein
Originally Submitted
9/30/2011
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