1 C. chopped fresh parsley
\n3 T. coarsely chopped pistachios
\n1 tsp. grated lemon rind
\n1\/4 tsp. ground cumin
\n1\/4 tsp. pepper
\n1\/8 tsp. salt
\n1\/8 tsp. paprika
\n2 T. fresh lemon juice
\n1 1\/4 tsp. olive oil
\n3\/4 lb. sea scallops
\n1\/4 C. all-purpose flour
\n1\/8 tsp. salt
\n2 tsp. margarine
\n2 C. hot cooked angel hair (about 4 oz. uncooked pasta)
\nFreshly ground pepper
\nParsley sprigs (optional)<\/p>\n
Place first 9 ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Combine scallops, flour, and 1\/8 tsp. salt in large zip-top plastic bag; seal, and shake to coat. Heat margarine in nonstick skillet over medium-high heat. Add scallops; cook 3 1\/2 minutes on each side or until scallops are done. Combine pesto mixture and pasta in a large bowl, tossing well. Arrange 1 C. pasta on each plate, and divide scallops evenly between plates. Sprinkle with pepper; garnish with parsley, if desired.<\/p>\n
Yield: 2 servings
\nCalories: 572
\nFat: 17.7g
\nFiber: 5.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. chopped fresh parsley 3 T. coarsely chopped pistachios 1 tsp. grated lemon rind 1\/4 tsp. ground cumin 1\/4 tsp. pepper 1\/8 tsp. salt 1\/8 tsp. paprika 2 T. fresh lemon juice 1 1\/4 tsp. olive oil 3\/4 lb. sea scallops 1\/4 C. all-purpose flour 1\/8 tsp. salt 2 tsp. margarine 2 C. hot cooked angel hair (about 4 oz. uncooked pasta) Freshly ground pepper Parsley sprigs (optional) Place first 9 ingredients in a food processor; process until smooth,…<\/p>\n