SHRIMP/SCALLOP PESTO STIR FRY

Shrimp/scallop Pesto Stir Fry image

Pesto lovers will enjoy this wonderful wok recipe. Improvise with fresh parsley and basil if available in your area.

Provided by BoxOWine

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons grated parmesan cheese
4 teaspoons dry basil leaves
4 teaspoons dry parsley flakes
2 tablespoons olive oil
3/4 lb medium raw shrimp, shelled and deveined
3/4 lb small bay scallop
4 tablespoons butter or 4 tablespoons margarine, divided
1 carrot, cut into 1/4 inch slices
1 medium onion, cut into 1 inch squares
1 medium zucchini, cut into 1/4 inch thick slices
10 small white button mushrooms, sliced
1 green bell pepper, sliced lengthwise
1 red bell pepper, sliced lengthwise
hot cooked rice

Steps:

Place a wok over medium high heat.
When wok is hot, add 1 tablespoon butter.
When butter is melted, add carrot and onion and stir fry for 3 mins.
Add 1 tablespoon more butter then add zucchini, mushrooms, and peppers.
Stir fry until carrot is tender crisp to bite (about 2 more mins).
Remove vegetables from wok and keep warm.
Add remaining 2 tablespoons butter to wok.
When butter is melted, stir in pesto sauce.
Add shrimp and scallops and stir fry until the shrimp are pink and the scallops are opaque (about 3 to 4 mins).
Return vegetables to wok and stir until vegetables are hot and coated with sauce.
Serve with hot steamed rice and freshly grated parmesan cheese, if desired.

Nutrition Facts : Calories 660.1, Fat 25.9, SaturatedFat 9.2, Cholesterol 190.3, Sodium 854.6, Carbohydrate 64.9, Fiber 33.4, Sugar 12.4, Protein 57.5