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    You are in: Home / Recipes / Scallops and Pasta With Pistachio-Parsley Pesto Recipe
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    Scallops and Pasta With Pistachio-Parsley Pesto

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on July 29, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Scallops and Pasta With Pistachio-Parsley Pesto

    Serving Size: 1 (252 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 346.6
    Calories from Fat 121
    Total Fat 13.5 g
    Saturated Fat 3.6 g
    Cholesterol 66.3 mg
    Sodium 610.3 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 2.9 g
    Sugars 1.6 g
    Protein 33.7 g

    The following items or measurements are not included:

    angel hair pasta

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