Scallops and Pasta With Pistachio-Parsley Pesto

Total Time
Prep 15 mins
Cook 10 mins

The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.

Ingredients Nutrition


  1. Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
  2. Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
  3. Heat butter or margarine in nonstick skillet over medium-high heat.
  4. Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
  5. Combine pesto mixture and pasta in a large bowl, tossing well.
  6. Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
  7. Sprinkle with pepper; garnish with parsley, if desired.
Most Helpful

This was delicious. My DH consumed it with flying colors. Though the lemon intensity is too much for children, for adults it's definately a winner.

Fionnros July 29, 2006