Scallops And Pasta With Pistachio-Parsley Pesto Recipe

Name: Scallops And Pasta With Pistachio-Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped parsley; 3 tablespoons coarsely chopped pistachios; 1 teaspoon grated lemon rind; 1/4 teaspoon ground cumin; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon salt; 1/8 teaspoon paprika; 2 tablespoons fresh lemon juice; 1 1/4 teaspoons olive oil; 3/4 lb sea scallops; 1/4 cup all-purpose flour; 1/8 teaspoon salt; 2 teaspoons butter or 2 teaspoons margarine; 2 cups angel hair pasta, cooked (about 4 oz uncooked); fresh ground pepper, to taste; parsley sprig (optional)

Servings: persons

1 cup chopped parsley
3 tablespoons coarsely chopped pistachios
1 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
1/8 teaspoon paprika
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
3/4 lb sea scallops
1/4 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons butter or 2 teaspoons margarine
2 cups angel hair pasta, cooked (about 4 oz uncooked)
fresh ground pepper, to taste
parsley sprig (optional)

1
Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
2
Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
3
Heat butter or margarine in nonstick skillet over medium-high heat.
4
Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
5
Combine pesto mixture and pasta in a large bowl, tossing well.
6
Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
7
Sprinkle with pepper; garnish with parsley, if desired.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup chopped parsley, 3 tablespoons coarsely chopped pistachios, 1 teaspoon grated lemon rind, 1/4 teaspoon ground cumin, and more.

Yes, Scallops And Pasta With Pistachio-Parsley Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops And Pasta With Pistachio-Parsley Pesto

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