Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 2 tablespoons dried thyme
• 2 tablespoons paprika
• 3 tablespoons olive oil
• 1 pound sea scallops, cleaned
• Pesto, recipe follows
• Basmati rice, recipe follows

Directions

Pesto:

2 cups arugula, stemmed, washed, and dried

2 cups basil leaves, washed and dried

1/2 cup grated Parmesan

4 cloves garlic, chopped

1/4 cup pistachio nuts

1/2 cup olive oil

Salt and pepper

Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.

Basmati Rice:

1 cup basmati rice

2 cups water

2 tablespoons butter

In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.