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).
My husband thought the pesto was too lemony although it went well with the scallops. The scallops 'i buy always seem to have a high water content. I had hoped that the flour would help them brown better. Instead, I ended up with paste when cooking the scallops.
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.
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.
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