• Ingredients: 31
  • Serves: 8

Three-green pasta with scallops and pesto sauce with purchased pesto sauce, whipping cream, fresh lemon juice.

Ingredients

Sauce

Fish

  • 2 large carrots, cut into 2-inch-long matchstick-size strips
  • 6 to 8 oz. fresh shiitake mushrooms, stemmed, caps thinly sliced
  • 6 green onions, cut into 2-inch-long matchstick-size strips

For hens:

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Bring large pot of salted water to boil. Add asparagus and green beans and cook until just crisp-tender, about 5 minutes.

    For this step you will need

  2. Step 2 Transfer vegetables to bowl, using strainer. Add fettuccine to water and boil until just tender but still firm to bite, stirring pasta occasionally.
  3. Step 3 Meanwhile, melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add asparagus, green beans and peas.

    For this step you will need

  4. Step 4 Season with salt and pepper; stir until heated through and coated with butter, about 1 minute. Return vegetables to bowl.

    For this step you will need

  5. Step 5 Melt remaining 1 1/2 tablespoons butter in same skillet. Add quartered sea scallops, season with salt and pepper and sauté until just cooked through, about 1 minute.

    For this step you will need

  6. Step 6 Remove from heat.
  7. Step 7 Drain pasta and return to skillet. Add vegetables, scallops, pesto, cream and lemon juice and stir over low heat until pasta is coated with sauce.

    For this step you will need

  8. Step 8 Season to taste with salt and pepper and serve.

Nutrition information

Calories 440 Carbohydrates 56 g (19%)
Fat 13 g (20%) Protein 25 g (50%)
Saturated Fat 7 g (37%) Sodium 497 mg (21%)
Polyunsaturated Fat 1 g Fiber 5 g (22%)
Monounsaturated Fat 3 g Cholesterol 64 mg (21%)