Ingredients for Scallops And Pasta With Pistachio Parsley Pesto
- Parsley
- 1/2 cup shelled pistachios
- Lemon Rind
- Ground Cumin
- Fresh Ground Black Pepper
- 1/4 teaspoon salt (plus 1/8 teaspoon for scallops)
- Paprika
- Fresh Lemon Juice
- 1/4 cup olive oil
- Sea Scallops
- All Purpose Flour
- Butter
- Angel Hair Pasta
- Fresh Ground Pepper
- Parsley Sprig
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How to Make Scallops And Pasta With Pistachio Parsley Pesto
- In a food processor, combine 1/2 cup shelled pistachios, 1/2 cup packed fresh parsley leaves, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 cup olive oil. Process until smooth, scraping down the sides as needed.
- In a large zip-top bag, combine 1 pound sea scallops, 2 tablespoons all-purpose flour, and 1/8 teaspoon salt. Seal and shake to coat evenly.
- Heat 2 tablespoons butter or margarine in a nonstick skillet over medium-high heat.
- Add the scallops to the hot skillet and cook for 3-3 1/2 minutes per side, or until golden brown and cooked through. Remove from heat and set aside.
- Meanwhile, cook 8 ounces pasta according to package directions. Drain well.
- In a large bowl, combine the cooked pasta and the pistachio parsley pesto, tossing gently to coat.
- Divide the pasta mixture evenly between two plates. Arrange the sea scallops on top.
- Sprinkle with freshly ground black pepper to taste.
- Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
6g
Fat
18g
Carbs
7g