Pan-seared scallops with skinny pesto fettuccini from Pretty Delicious: Lean and Lovely Recipes for a Happy, Healthy New You by Candice Kumai

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Notes about this recipe

  • cjannace on March 12, 2016

    Make sure you read all of the steps carefully. The lemon juice & olive oil need to be divided & I definitely misread that, making my scallops a bit more lemony than expected. Also, be sure to time your pasta & scallops properly so your pasta does not end up sticking together. Despite my mistakes, this was still an absolutely delicious dish! J & I were very happy with the way this turned out and will definitely be making this again.

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