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.