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

Kenneth Wapner
Recipe by Cooking Light June 1999

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

494 calories; calories from fat 23%; fat 12.7g; saturated fat 1.7g; mono fat 7.7g; poly fat 1.8g; protein 36.8g; carbohydrates 58.4g; fiber 3.7g; cholesterol 56mg; iron 4.2mg; sodium 790mg; calcium 97mg.
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