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Ingredients

•   Walnut Pesto:
• 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

Description

This Company Dinner Can Be Ready In 20 Minutes. Sea Scallops Are Sauteed In Butter And Finished With A Splash Of White Wine Before Being Tossed With The Pasta And Walnut And Parmesan Pesto.

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