Scallops and Pasta With Pistachio-Parsley Pesto

Manami's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 cup chopped parsley
• 3 tablespoons coarsely chopped pistachios
• 1 teaspoon grated lemon rind
• ¼ teaspoon ground cumin
• ¼ teaspoon fresh ground black pepper
• 1⁄8; teaspoon salt
• 1⁄8; teaspoon paprika
• 2 tablespoons fresh lemon juice
• 1 ¼ teaspoons olive oil
• ¾ lb sea scallops
• ¼ cup all-purpose flour
• 1⁄8; teaspoon salt
• 2 teaspoons butter or 2 teaspoons margarine
• 2 cups angel hair pasta , cooked (about 4 oz uncooked)
• fresh ground pepper , to taste
• parsley sprig (optional)

Directions:

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.

Reviews

[Fionnros]

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.