In 12-inch nonstick skillet over medium heat, sauté scallops in olive oil until golden. Remove skillet from heat; set scallops aside and keep warm. Add mushrooms and bell pepper to skillet and sauté until mushrooms are browned. Add chicken broth and stir in pesto sauce. Return scallops to skillet. Stir in Parmesan and pine nuts.
Blend fettuccine and lemon peel. Arrange on serving platter. Top with scallop mixture.
If desired, provide additional Parmesan cheese to be added when serving.
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