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Seared Scallops over Pea Pesto Linguine

Laura Walsh
  • 0 minutes
  • Serves 4

INGREDIENTS

12

Sea scallops (about 1 lb)

2 cups

Asparagus spears, fresh

3 tbsp

Garlic

1 cup

Peas, frozen

1/2 cup

Chicken broth, low-sodium

8 oz

Linguine or spaghetti pasta, whole-wheat

1

Sea salt and fresh gound black pepper

1

Sea salt and fresh ground black pepper

1 tbsp

Olive oil

1 oz

Walnuts, unsalted

1

Juice

1 oz

Parmesan cheese