Pan-Seared Sea Scallops With Sicilian Pesto

• Pesto:
• 1/4 cup boiling water
• 1/4 cup golden raisins
• 2 tablespoons capers
• 1 cup fresh flat-leaf parsley leaves
• 1 teaspoon grated lemon rind
• 1/2 cup fresh lemon juice
• 1/4 cup diced shallots
• 2 tablespoons chopped fresh oregano
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
• Scallops:
• 1 1/2 pounds sea scallops
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1 tablespoon capers

1. To prepare pesto, combine boiling water and raisins in a small bowl; let stand for 30 minutes (do not drain). Combine raisin mixture, 2 tablespoons capers, and next 6 ingredients (2 tablespoons capers through pepper) in a blender; process until smooth. Add 2 tablespoons oil; process until well-blended. Combine pesto and pasta in a large bowl; toss well. Set aside and keep warm.
2. To prepare scallops, pat scallops dry with paper towels. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops; cook 3 minutes on each side or until golden brown. Remove scallops from pan, and keep warm. Add wine to pan, scraping pan to loosen browned bits. Spoon 1 cup pasta onto each of 4 plates; top each serving with 5 ounces scallops. Sprinkle evenly with 1 tablespoon capers.

boiling water, golden raisins, capers, parsley, lemon rind, lemon juice, shallots, fresh oregano, freshly ground black pepper, olive oil, hair, olive oil, white wine, capers

Taken from www.myrecipes.com/recipe/pan-seared-sea-scallops-with-sicilian-pesto (may not work)