Bay Scallop Pesto

• bay scallop↗1 lb
• olive oil↗1 tablespoon
• sliced mushrooms1 1⁄2 cups
• small red pepper↗1

  seeded and chopped

• chicken stock↗1 1⁄2 cups
• prepared pesto sauce↗1⁄2 cup
• parmesan cheese↗1⁄4 cup
• toasted pine nuts↗1⁄4 cup
• lemon zest↗1 tablespoon
• fettuccine↗8 ounces

Step-by-step instructions

1. 1

   In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.

2. 2

   Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.

3. 3

   Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.

4. 4

   Add more Parmesan to taste.