Scallops And Pasta With Pistachio Parsley Pesto Recipe
Ingredients
| Parsley | 1 Cup (16 tbs), chopped | |
| Pistachios | 3 Tablespoon, coarsely chopped | |
| 1 teaspoon grated lemon rind | ||
| Ground cumin | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Olive oil | 1 1/4 Teaspoon | |
| Sea scallops | 3/4 pound | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Margarine | 2 Teaspoon | |
| Cooked angel hair pasta | 2 Cup (16 tbs), uncooked | |
| Ground pepper | 1 To taste | |
Directions
Place first 9 ingredients in a food processor; cover and process until smooth, scraping sides of processor bowl occasionally.
Combine scallops, flour, and 1/8 teaspoon salt in a large heavy-duty, zip-top plastic bag; seal and shake to coat.
Heat margarine in a nonstick skillet over medium-high heat.
Add scallops; cook 3 1/2 minutes on each side or until scallops are done.
Combine parsley mixture and pasta in a large bowl; toss well.
Arrange 1 cup pasta mixture on each plate, and divide scallops evenly between plates.
Sprinkle with freshly ground pepper.
Combine scallops, flour, and 1/8 teaspoon salt in a large heavy-duty, zip-top plastic bag; seal and shake to coat.
Heat margarine in a nonstick skillet over medium-high heat.
Add scallops; cook 3 1/2 minutes on each side or until scallops are done.
Combine parsley mixture and pasta in a large bowl; toss well.
Arrange 1 cup pasta mixture on each plate, and divide scallops evenly between plates.
Sprinkle with freshly ground pepper.
Chef
