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Pan-Seared Sea Scallops with Sicilian Pesto

Yield 4 servings
This pesto uses parsley instead of basil and a Sicilian-influenced combination of capers, golden raisins, and lemon rind.

Ingredients

  • Pesto:
  • 1/4 cup boiling water
  • 1/4 cup golden raisins
  • 2 tablespoons capers
  • 1 cup fresh flat-leaf parsley leaves
  • 1 teaspoon grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1/4 cup diced shallots
  • 2 tablespoons chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
  • Scallops:
  • 1 1/2 pounds sea scallops
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 1 tablespoon capers

Nutrition Information

  • calories 494
  • caloriesfromfat 23 %
  • fat 12.7 g
  • satfat 1.7 g
  • monofat 7.7 g
  • polyfat 1.8 g
  • protein 36.8 g
  • carbohydrate 58.4 g
  • fiber 3.7 g
  • cholesterol 56 mg
  • iron 4.2 mg
  • sodium 790 mg
  • calcium 97 mg

How to Make It

  1. To prepare pesto, combine boiling water and raisins in a small bowl; let stand for 30 minutes (do not drain). Combine raisin mixture, 2 tablespoons capers, and next 6 ingredients (2 tablespoons capers through pepper) in a blender; process until smooth. Add 2 tablespoons oil; process until well-blended. Combine pesto and pasta in a large bowl; toss well. Set aside and keep warm.

  2. To prepare scallops, pat scallops dry with paper towels. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until golden brown. Remove scallops from pan, and keep warm. Add wine to pan, scraping pan to loosen browned bits. Spoon 1 cup pasta onto each of 4 plates; top each serving with 5 ounces scallops. Sprinkle evenly with 1 tablespoon capers.