Pesto Pasta Scallops

2 lbs large scallops

1lb garlic egg fettuccine pasta

1/3 cup basil pesto

olive oil

1/2 onion

green onion

garlic

2 red bell peppers

2 cups sliced mushrooms

1 lime

1/2 cup white cooking wine

salt/pepper

grated parmesan to serve on the side

Directions

In large pot, boil fettuccine in water with salt and oil until al dente. When it's done drain off water, stir in pesto and some olive oil.
Start some garlic bread in the oven at the same time.

While your noodles are cooking, put some olive oil in another pan. Saute garlic and onion for a bit (no more than 2 or 3 minutes). Add bell pepper and mushrooms, white wine, juice and pulp from the lime, salt and pepper. Put high heat on this while placing scallops in the pan. Gently stir in scallops then cover the pan tightly. Steam this on medium heat for a few minutes.

When noodles are done and pesto is stirred in, put green onion and sauce/veggies/scallops in with the noodles. Gently stir it all together and cover tightly to steam some more.
Don't cook too long! Scallops will turn rubbery if they are overcooked.

Serve with parmesan and garlic bread.