Recipes

Lemon Pesto Shellfish Sauce
  • Ingredients
  • 1/3 cup olive oil
  • 1/2 pound fresh scallops
  • 1 garlic clove, crushed
  • 2 shallots, finely chopped
  • 1/2 pound medium-size peeled and deveined shrimp
  • 2/3 cup dry white wine
  • salt and freshly ground black pepper to taste
  • 1 (8-ounce) can clams, drained
  • 1/2 cup Lemon Thyme Pesto (page 40)
  • 2 tablespoons chopped fresh parsley
Directions
  1. In a frying pan, heat 3 tablespoons of olive oil
  2. Add scallops
  3. Saute for about 4 minutes
  4. Heat remaining oil in a medium-size saucepan
  5. Add garlic, shallots and shrimp
  6. Cook until shallots are soft and shrimp turns pink
  7. Remove shrimp and set aside.Meanwhile cook pasta until al dente, drain, and set aside. Add white wine to shallots and garlic
  8. Bring to a boil
  9. Simmer gently, uncovered, until reduced slightly
  10. Add clams and Lemon Thyme Pesto and simmer for several more minutes
  11. Season with salt and pepper to taste
  12. Add scallops and shrimp
  13. Gently toss with hot pasta
  14. Garnish with fresh parsley
  15. Serves 4.


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