Scallops And Pasta With Pistachio Parsley Pesto
|Chopped fresh parsley||1 Cup (16 tbs)|
|Coarsely chopped pistachio nuts||3 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Ground cumin||1⁄4 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)|
|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.