Scallops and Pasta With Pistachio-Parsley Pesto

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 margarine
• 2 cups angel hair pasta, cooked (about 4 oz uncooked)
• fresh ground pepper, to taste
• parsley sprig (optional)

Directions

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.