Scallops and Pasta with Pistachio Pesto

Makes 2 servings but can easily be increased. 
Serve with KHW Verdelho.

1 cup chopped fresh parsley

3 tablespoons coarsely chopped pistachios
1 teaspoon  grated lemon rind
¼ teaspoon ground cumin
¼ teaspoon black pepper
1/8 teaspoon salt
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
¾  pound sea scallops
¼ cup all purpose flour
1/8 teaspoon  salt
2 teaspoons butter
2 cups hot cooked whole grain angel hair pasta (approx. 4 ounces uncooked)
Fresh ground pepper

Put first 9 ingredients in a food processor and process until a smooth pesto is attained.

Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock bag.  Seal and shake to coat.

Heat butter in nonstick skillet over medium-high heat.  Add scallops and cook 3 ½ minutes on each side or till done.

Combine pistachio pesto and pasta in a large bowl, tossing gently.  Arrange pasta on two plates and top with scallops evenly divided.  Sprinkle with fresh black pepper.