SCALLOPS & PASTA WITH PISTACHIO PESTO

SCALLOPS & PASTA WITH PISTACHIO PESTO
SCALLOPS & PASTA WITH PISTACHIO PESTO

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    C. CHOPPED FRESH PARSLEY

  • 3

    T. COARSELY CHOPPED PISTACHIOS

  • 1

    t.GRATED LEMON RIND

  • 1/4

    t. GROUND CUMIN

  • 1/4

    t. BLACK PEPPER

  • 1/8

    t. PAPRIKA

  • 2

    T. FRESH LEMON JUICE

  • 1 1/4

    t. OLIVE OIL

  • 3/4

    POUND SEA SCALLOPS

  • 1/4

    C. FLOUR

  • 1/8

    t. SALT

  • 2

    t. BUTTER

  • 2

    C. COOKED ANGEL HAIR PASTA (4 OZ.)

Directions

1. PLACE FIRST 9 INGREDIENTS IN A FOOD PROCESSOR & PROCESS UNTIL MIXTURE IS SMOOTH, SCRAPING SIDES OF BOWL OCCASIONALLY. 2. COMBINE SCALLOPS, FLOUR & 1/8 t. SALT IN A LARGE ZIP-LOC; SEAL & SHAKE TO COAT. 3. HEAT BUTTER IN NONSTICK SKILLET OVER MEDIUM-HIGH HEAT. ADD SCALLOPS & COOK 3 ½ MINUTES ON EACH SIDE OR UNTIL DONE. 4. COMBINE PARSLEY MIXTURE AND PASTA IN A LARGE BOWL, TOSSING GENTLY. ARRANGE SCALLOPS ON PASTA & SPRINKLE WITH FRESHLY GROUND PEPPER.

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