SCALLOPS & PASTA WITH PISTACHIO PESTO
By á-8227
Rate this recipe
0/5
(0 Votes)
0 Picture
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.
You'll also love
- Broiled Halibut with Bechamel Sauce 0/5 (0 Votes)
- Smoked Turkey Legs 0/5 (0 Votes)
- Pan-fried Lobster Dumplings - J... 0/5 (0 Votes)
- Chickpea Soup with Moghrabieh... 0/5 (0 Votes)
- HOT CRABBIES 0/5 (0 Votes)
- Skillet Pasta Roma 0/5 (0 Votes)
- Scalloped Potatoes 0/5 (0 Votes)
Review this recipe