Scallops and Pasta With Pistachio-Parsley Pesto
The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996. -- posted by DiScharf
Read more at: Recipezaar: Seafood recipes
Read more at: Recipezaar: Seafood recipes
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