Scallops and Pasta With Pistachio-Parsley Pesto Recipe #153791
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.
by Manami
25 min | 15 min prep
SERVES 2
- 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)
- 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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5 stars