Pesto Scallops with Toasted Walnuts
- 1 of 4 Cook pasta following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.
- 2 of 4 While pasta is cooking, season scallops with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Saute 3 to 4 minutes per side, until cooked through and no longer translucent.
- 3 of 4 Add the pesto to drained pasta. Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.
- 4 of 4 Stir in the cheese and the toasted walnuts. Serve with the scallops, and garnish with fresh basil, if desired.
Servings Per Recipe: 4
Per Serving: 31 g pro., 48 g carb., 487 kcal cal., 6 g fiber, 3 g sat. fat, 19 g Fat, total, 47 mg chol.