RESTAURANT STYLE SEAFOOD RIVIERA OVER LINGUINE

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The sweet sundried tomatoes, earthy mushrooms and tangy artichokes blended together with the pesto and seafood to build a flavorful dish that will bring moans to your dinner table.

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WHAT INGREDIENTS ARE NEEDED TO MAKE SEAFOOD RIVIERA OVER LINGUINE

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Remove the leaves from the basil and parsley, do not use the stems

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To toast your pine nuts get a pan sauté pan very hot, then turn off the heat, and add the pine nuts.

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Place the basil into your food processor, Pulse it's until it's minced very well.

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Add garlic, toasted pine nuts, and grated Romano cheese, pulse to combine.

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Add olive oil to a large hot saute pan. Place the scallops on one side of the pan and the mushrooms on the other side of the pan.

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Add the stock, heavy cream, pesto and seasonings to the pan and mix the sauce together off the heat.

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Add the sun-dried tomatoes, sliced artichoke hearts and grated Romano cheese to the pan and bring the sauce to a light boil.

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Serve the finished dish over linguine or the pasta of your choice.

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Swipe up now to get the full recipe!

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