Scallops And Pasta With Pistachio-Parsley Pesto

• 1 cup chopped parsley
• 3 tablespoons coarsely chopped pistachios
• 1 teaspoon grated lemon rind
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/8 teaspoon paprika
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons olive oil
• 3/4 lb sea scallops
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2 teaspoons butter or 2 teaspoons margarine
• 2 cups angel hair pasta, cooked (about 4 oz uncooked)
• fresh ground pepper, to taste
• parsley sprig (optional)

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.

parsley, pistachios, lemon rind, ground cumin, fresh ground black pepper, salt, paprika, lemon juice, olive oil, flour, salt, butter, angel hair pasta, fresh ground pepper, parsley

Taken from www.food.com/recipe/scallops-and-pasta-with-pistachio-parsley-pesto-153791 (may not work)