Ingredients
- 1 cup chopped fresh parsley
- 3 tablespoon 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 tablespoon fresh lemon juice
- 1 1/4 teaspoon olive oil
- 3/4 pound sea scallops
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoon margarine
- 2 cup hot cooked angel hair (about 4 ounces uncooked pasta)
- 2 cup Freshly ground pepper
- 2 sprig Parsley
Preparation
Baking Directions:
Place first 9 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
Combine scallops, flour, and 1/8 teaspoon salt in large zip-top plastic bag; seal, and shake to coat.
Heat margarine in nonstick skillet over medium-high heat.
Add scallops; cook 3 1/2 minutes on each side or until scallops are done.
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.
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).
