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Scallops and Pasta With Pistachio-Parsley Pesto

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“The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
  2. Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
  3. Heat butter or margarine in nonstick skillet over medium-high heat.
  4. Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
  5. Combine pesto mixture and pasta in a large bowl, tossing well.
  6. Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
  7. Sprinkle with pepper; garnish with parsley, if desired.

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