Scallops and Pasta With Pistachio-Parsley Pesto

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.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  cup  chopped parsley
• 3  tablespoons  coarsely chopped pistachios
• 1  teaspoon  grated lemon rind
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon paprika
• 2  tablespoons fresh lemon juice
• 1 1⁄4 teaspoons olive oil
• 3⁄4 lb sea scallops
• 1⁄4 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.