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Source: Family Circle
Prep: 12 minutes
Cook: 10 minutes
1 cup shelled walnuts
3/4 cup fresh parsley leaves, rinsed and patted dry
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon bottled chopped garlic
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Cappellini and Scallops:
1 pound cappellini
2 teaspoons unsalted butter
1-1/2 pounds sea scallops, halved horizontally
1 teaspoon dried herbs de Provence
1/2 cup dry white wine
Bring large pot of water to boiling for cappellini.
Walnut Pesto: In food processor, coarsely chop walnuts. Add parsley, Parmesan, oil, garlic, lemon juice, salt and pepper. Pulse until well combined and walnuts are finely chopped.
Cappellini and Scallops: Add cappellini to boiling water. Cook 4 to 6 minutes following package directions.
In large skillet, melt butter over medium-high heat. Add scallops and herbs de Provence; saute 3 minutes. Add wine; cook 1 minute. Remove from heat. Drain cappellini. In large bowl, toss scallops with any pan liquid with cappellini and walnut pesto. Serve immediately.
Makes 6 servings.