Scallops and Pasta With Pistachio-Parsley Pesto

READY IN: 25mins
Recipe by Manami

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.

Top Review by 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.

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.

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