Scallops and Pasta With Pistachio-Parsley Pesto Recipe
The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner
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Cooking tools:
- Food processor
- Zip-lock plastic bag
- Nonstick skillet
- Mixing bowl
- Plate
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Spoon
- Tongs
- Colander
- Pot
- Fork
- Microplane
- Paper towel
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
- 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)
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