Scallops and Pasta with Pistachio-Parsley Pesto

Scallops and Pasta with Pistachio-Parsley Pesto
Photo by Oxmoor House

Ingredients

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

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 ...

View full recipe at My Recipes

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