Scallops and Pasta with Pistachio-Parsley Pesto

Ingredients

• ¼ teaspoon pepper
• ¹/₈ teaspoon salt
• ¹/₈ teaspoon paprika
• 2 tablespoons fresh lemon juice
• 1 ¼ teaspoons olive oil
• ¾ pound sea scallops
• ¼ cup all-purpose flour
• + 9 more ingredients
• • ¹/₈ teaspoon salt
  • 2 teaspoons margarine
  • Freshly ground pepper
  • Parsley sprigs (optional)
  • 1 cup chopped fresh parsley
  • 3 tablespoons coarsely chopped pistachios
  • 1 teaspoon grated lemon rind
  • ¼ teaspoon ground cumin
  • 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)

Place first 9 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Combine scallops, flour, and 1/8 teaspoon salt in large zip-top plastic bag; seal, and shake to coat. Heat margarine in nonstick skillet over medium-high heat. Add scallops; cook 3 ...

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