Scallops with Parsley, Pistachio Pasta

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.