Scallops and Pasta with Pistachio-Parsley Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Tips: Make pesto up to two days ahead; cover and chill. Buy sea scallops, not bay scallops. Sea scallops are bigger than bay scallops (about 1 1/2 inches in diameter compared with about 1/2 inch in diameter). Ingredients:
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:
1. Place first 9 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
2. Combine scallops, flour, and 1/8 teaspoon salt in large zip-top plastic bag; seal, and shake to coat.
3. Heat margarine in nonstick skillet over medium-high heat. Add scallops; cook 3 1/2 minutes on each side or until scallops are done.
4. 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.
|
|