Scallops and Pasta With Pistachio-Parsley Pesto |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996. Ingredients:
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) |
Directions:
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.
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