Seared Sea Scallops

• 2 cups all-purpose flour
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 2 tablespoons dried thyme
• 2 tablespoons paprika
• 3 tablespoons olive oil
• 1 pound sea scallops, cleaned
• Pesto, recipe follows
• Basmati rice, recipe follows

1. In a mixing bowl, combine flour, cumin, curry, thyme, and paprika.
2. In a medium saute pan, heat the olive oil over medium heat.
3. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan.
4. Cook scallops for 2 to 3 minutes on each side until golden brown.
5. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
6. 2 cups arugula, stemmed, washed, and dried
7. 2 cups basil leaves, washed and dried
8. 1/2 cup grated Parmesan
9. 4 cloves garlic, chopped
10. 1/4 cup pistachio nuts
11. 1/2 cup olive oil
12. Salt and pepper
13. Add all ingredients to food processor except for the olive oil, salt and pepper.
14. Process until the ingredients form a paste.
15. With the motor running, add the olive oil in a stream until combined.
16. Season with salt and pepper, to taste.
17. 1 cup basmati rice
18. 2 cups water
19. 2 tablespoons butter
20. In a medium saucepan, add rice, water and butter.
21. Bring to a boil, reduce heat and cover.
22. Cook the rice without stirring for 12 to 15 minutes.
23. Fluff with a fork and serve with scallops.

flour, ground cumin, curry powder, thyme, paprika, olive oil, basmati rice

Taken from www.foodnetwork.com/recipes/seared-sea-scallops-recipe.html (may not work)