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.
Steps
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.
Ingredients
parsley, pistachios, lemon rind, ground cumin, fresh ground black pepper, salt, paprika, fresh lemon juice, olive oil, sea scallops, all-purpose flour, butter, angel hair pasta, fresh ground pepper, parsley sprig