Scallops and Walnut Pesto Over Cappellini

Recipe and picture Courtesy of Family Circle

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 Provençe
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 Provençe; sauté 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.