Scallops And Pasta With Pistachio-Parsley Pesto - cooking recipe

Ingredients

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)

Preparation

Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
Heat butter or 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 cup pasta on each plate, and divide the scallops evenly between plates.
Sprinkle with pepper; garnish with parsley, if desired.