Fresh scallop season is now officially over. It runs from November through March. But that did not stop me from buying some (previously frozen) scallops from The market last week. Our Friday night dinner was a simple one of flour dusted scallops with angel hair pasta coated with a pesto made from parsley instead of basil and pistachios instead of pine nuts.
After a week of putting the cottage back together, it was a relief to cook something simple. It’s a shame that things will not just stay put together though. The pollen is so heavy this year that I am heading back out to the porch today to clean and vacuum again. Sigh.
At least we had a few leftovers for lunch over the weekend. I think you will love this dish. The scallops are sweet and the pasta is one that I could eat all by itself. The lemon and parley accented freshness makes it feel light and decadent at the same time. This is perfect for an easy meal for two.
SCALLOPS WITH PARLEY, PISTACHIO PASTA ( adapted from Cooking Light )
1 cup chopped fresh parsley
3 tablespoons coarsely chopped pistachios
The zest of 1 lemon
1/4 teaspoon ground cumin
Salt and pepper to taste
1/8 teaspoon paprika
2 tablespoons of fresh lemon juice
3 tablespoons olive oil
3/4 pound of sea scallops
1/4 cup flour
Salt to taste
1 tablespoon butter
1/2 tablespoon olive oil
2 cups hot cooked angel hair pasta (about 4 ounces uncooked pasta)
Pasta water as needed
Place first 8 ingredients in a food processor, and process until mixture is smooth, scraping sides of bowl occasionally.
Combine scallops, flour and salt in a large zip-top plastic bag; seal and shake to coat.
Heat butter and oil in a nonstick skillet over medium-high heat. Add scallops and cook 3 minutes on each side or until done.
Combine parsley mixture and pasta in a large bowl. tossing gently. Add a little pasta water if it is dry. Arrange pasta on a platter and top with scallops. 2 servings with enough for leftovers.