We did not find the pesto to be too heavy with lemon. It may have been because I added to 2 cloves of garlic and some fresh basil. I finished the scallops with a 1/2 cup of white wine. Would definitely consider this receipe for company meal.
Scallops and Pasta with Pistachio-Parsley Pesto
RedRaider Posted: 06/21/09
JessieGeorges Posted: 03/17/12
I made this trying to use up some of the abundant parsley from my garden. It was delicious. I'll definitely make it again. I served it with Parsley Biscuits (another myrecipe), and the pairing was great. A couple of notes on the recipe. You don't need to chop the parsley or pistachios since they are "chopped" in the food processor. I added two cloves of garlic and additional olive oil to the pesto. It was too thick without the extra olive oil. I used bay scallops because that's what I had in my freezer, and they worked great. Next time, I won't bread them though. I didn't need the flour breading, and would have preferred them simply sauteed in the margarine.