Scallop and Pesto Linguine with Parmesan

This dinner is a magic trick. All the ingredients can be stored in your cupboard, fridge or cabinet for months, so if you ever get into a pinch, you can throw them together for a quick dinner that is easy and yet elevated. Note this recipe would be great to mix in any vegetables you have on hand - bell peppers, zucchini, tomatoes, or spinach would all be great options!

• Baby scallops

• Linguine

• Lemon

• Dry white wine

• Flour

• Fresh parsley (optional)

• Butter

• Olive oil

• Pesto

• Parmesan

1. Thaw 1 cup of previously frozen baby scallops (if you have fresh, that’s even better!).

2. Bring water to boil in a pot, cook ½ package (8 oz) of linguine according to package directions. Drain, then return to pot and toss with a drizzle of olive oil.

3. Lightly dust bay scallops in a bowl with flour. Warm a saucepan to medium heat and melt ¼ stick salted butter and add scallops to the pan. Sear for 2-3 minutes, then add 1.5 tablespoons dry white wine, 1 tablespoon chopped fresh parsley (if you have it), and lemon zest and juice from ½ of a lemon. Saute scallops for 2-3 minutes more.

4. Add scallops and sauce to linguine with 3 tablespoons of pesto and parmesan to taste. Swirl to combine, then swirl each serving into a bowl and top with fresh grated parmesan. Voila!