Scallops and Pasta with Pistachio-Parsley Pesto

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 572
  • Calories from fat: 29%
  • Fat: 17.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 9.7g
  • Polyunsaturated fat: 3.6g
  • Protein: 41.3g
  • Carbohydrate: 62.2g
  • Fiber: 5.9g
  • Cholesterol: 56mg
  • Iron: 6.4mg
  • Sodium: 620mg
  • Calcium: 125mg


  • 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)


  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.
My Notes

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

Add Note

Scallops and Pasta with Pistachio-Parsley Pesto Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy