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Scallops And Pasta With Pistachio Parsley Pesto

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  Chopped fresh parsley 1 Cup (16 tbs)
  Coarsely chopped pistachio nuts 3 Tablespoon
  Grated lemon rind 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Olive oil 1 1⁄4 Teaspoon
  Sea scallops 3⁄4 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Margarine 2 Teaspoon
  Cooked angel hair pasta 2 Cup (32 tbs) (Hot, About 4 Ounces Uncooked Pasta)
  Freshly ground pepper To Taste

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.

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Scallops And Pasta With Pistachio Parsley Pesto Recipe