Scallops And Pasta With Pistachio-parsley Pesto

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

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

Recipe

• 1 place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
• 2 combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
• 3 heat butter or margarine in nonstick skillet over medium-high heat.
• 4 add scallops; cook 3-1/2 minutes on each side or until scallops are done.
• 5 combine pesto mixture and pasta in a large bowl, tossing well.
• 6 arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
• 7 sprinkle with pepper; garnish with parsley, if desired.