Penne with Sea Scallops & Roasted Red Pepper Pesto – American Scallop Association

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained
• ¾ cup walnuts
• 3 cloves garlic, chopped
• 2 ½ tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• 1 ¼ teaspoon salt
• ¾ teaspoon lemon juice
• 1/8 teaspoon cayenne pepper
• 1 pound penne pasta, dry
• 1 ½ pound sea scallops (10 to 20 per pound)
• 1/8 teaspoon pepper
• 1/3 cup black kalamata olives, halved and pitted
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh flat leaf parsley, chopped