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SCALLOPS & PASTA WITH PISTACHIO PESTO

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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.)

Details

Preparation

Step 1

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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