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Scallops and Pasta With Pistachio-Parsley Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5616
Energy (kCal)369.1385
Carbohydrates (g)15.9544
Total fats (g)32.86
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally. | 2. Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat. | 3. Heat butter or margarine in nonstick skillet over medium-high heat. | 4. Add scallops; cook 3-1/2 minutes on each side or until scallops are done. | 5. Combine pesto mixture and pasta in a large bowl, tossing well. | 6. Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates. | 7. Sprinkle with pepper; garnish with parsley, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    pistachio 3 tablespoons chopped 129.15 6.2661 4.6494 10.4519
    lemon 1 teaspoon grated rind 1.2808 0.4116 0.0486 0.0132
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    salt 1/8 teaspoon - - - -
    paprika 1/8 teaspoon 0.8107 0.1552 0.0407 0.0371
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    olive oil 1 1/4 1/4 149.175 0.0 0.0 16.875
    sea scallop 3/4 - - - -
    purpose flour 1/4 cup - - - -
    salt 1/8 teaspoon - - - -
    butter 2 teaspoons 57.0 2.6189999999999998 1.781 4.8
    angel hair pasta 2 cups cooked uncooked - - - -
    pepper ground 1.4432 0.3677 0.0597 0.0187
    parsley sprig - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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