Scallops and Pasta With Pistachio-Parsley Pesto

Name: Scallops and Pasta With Pistachio-Parsley Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 serving(s)
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)

(1)

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.

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READY IN: 25mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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

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