In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.
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.
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.
Recipe courtesy of Andrew Guthrie