Scallops and Pasta with Pistachio-Parsley Pesto

Scallops and Pasta with Pistachio-Parsley Pesto Recipe
Photo: Oxmoor House
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).

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 572
Caloriesfromfat 29 %
Fat 17.7 g
Satfat 2.5 g
Monofat 9.7 g
Polyfat 3.6 g
Protein 41.3 g
Carbohydrate 62.2 g
Fiber 5.9 g
Cholesterol 56 mg
Iron 6.4 mg
Sodium 620 mg
Calcium 125 mg

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)

Preparation

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.

Cynthia LaGrone,

Cooking Light

November 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note