Scallops And Pasta With Pistachio Parsley Pesto Recipe

Indulge in this romantic, 25-minute dinner for two featuring succulent sea scallops and vibrant pistachio parsley pesto! This Cooking Light recipe (November 1996) elevates simple pasta to a gourmet experience. The pesto can be made ahead, saving you time on busy weeknights. Sea scallops' larger size ensures a truly satisfying meal. Get ready to impress!

Prep Time 15 mins
Cook Time 25 mins
Calories 346.6 kcal
Protein 67g
Rating 4.0 (1 Reviews)
Scallops And Pasta With Pistachio Parsley Pesto

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Scallops And Pasta With Pistachio Parsley Pesto

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How to Make Scallops And Pasta With Pistachio Parsley Pesto

  1. 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.
  2. 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.
  3. Heat 2 tablespoons butter or margarine in a nonstick skillet over medium-high heat.
  4. 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.
  5. Meanwhile, cook 8 ounces pasta according to package directions. Drain well.
  6. In a large bowl, combine the cooked pasta and the pistachio parsley pesto, tossing gently to coat.
  7. Divide the pasta mixture evenly between two plates. Arrange the sea scallops on top.
  8. Sprinkle with freshly ground black pepper to taste.
  9. Garnish with extra parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

6g

Fat

18g

Carbs

7g