Scallops and Pasta with Pistachio-Parsley Pesto

2013-01-27T00:00:00Z Scallops and Pasta with Pistachio-Parsley Pesto
January 27, 2013 12:00 am

Scallops and Pasta with Pistachio-Parsley Pesto

1 cup chopped fresh parsley

3 tablespoons coarsely chopped pistachios

1 teaspoon grated lemon rind

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon paprika

2 tablespoons fresh lemon juice

1 1/4 teaspoons olive oil

3/4 pound sea scallops

1/4 cup all-purpose flour

1/8 teaspoon salt

2 teaspoons margarine

2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Freshly ground pepper

Parsley sprigs (optional)

DIRECTIONS: Place first 9 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Combine scallops, flour, and 1/8 teaspoon salt in large zip-top plastic bag; seal, and shake to coat. Heat 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 scallops evenly between plates. Sprinkle with pepper; garnish with parsley, if desired.


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