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Scallops and Pasta with Pistachio-Parsley Pesto

Photo: Oxmoor House
Yield 2 servings
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)

Nutrition 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

How to Make It

  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.