Email to Filus1217      

Scallops & Pasta w/ Pistachio-Parsley Pe

Source of Recipe

.
Scallops & Pasta w/ Pistachio-Parsley Pesto (2)

Cooking Light - November 1996 - Cynthia LaGrone,
Reviews rate this recipe 4 of 5 stars.
2 servings

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).

Ingredients:
1 cup chopped fresh parsley
3 tablespoons coarsely chopped pistachios
1 teaspoon grated lemon rind
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon paprika
2 tablespoons fresh lemon juice
1-1/4 teaspoons olive oil

3/4 pound sea scallops
1/4 cup all-purpose flour
1/8 teaspoon salt

2 teaspoons margarine
2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
Freshly ground pepper
Parsley sprigs (optional)

Preparation:
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 1/2 minutes on each side or until scallops are done.

Combine pesto mixture and pasta in a large bowl, tossing well. Arrange 1 cup pasta on each plate, and divide scallops evenly between plates. Sprinkle with pepper; garnish with parsley, if desired.

1/2 of recipe equals: Calories 572 (Calories from fat 29 %); Fat 17.7 g (Satfat 2.5 g, Monofat 9.7 g, Polyfat 3.6 g); Protein 41.3 g; Carbohydrate 62.2 g; Fiber 5.9 g; Cholesterol 56 mg; Sodium 620 mg