Pan-Seared Sea Scallops with Sicilian Pesto

Ingredients

• 4 cups angel hair hot cooked uncooked ( 8 ounces pasta)
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 2 tablespoons capers 
• 0.3 cup cooking wine dry white
• 1 cup flat-leaf parsley leaves fresh
• 0.3 cup golden raisins 
• 0.5 cup juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 2 tablespoons oregano fresh chopped
• 1.5 pounds sea scallops 
• 0.3 cup shallots diced
• 0.3 cup water boiling

Equipment

• bowl
• frying pan
• paper towels
• blender

Directions

1. To prepare pesto, combine boiling water and raisins in a small bowl; let stand for 30 minutes (do not drain).
2. Combine raisin mixture, 2 tablespoons capers, and next 6 ingredients (2 tablespoons capers through pepper) in a blender; process until smooth.
3. Add 2 tablespoons oil; process until well-blended.
4. Combine pesto and pasta in a large bowl; toss well. Set aside and keep warm.
5. To prepare scallops, pat scallops dry with paper towels.
6. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
7. Add scallops; cook 3 minutes on each side or until golden brown.
8. Remove scallops from pan, and keep warm.
9. Add wine to pan, scraping pan to loosen browned bits. Spoon 1 cup pasta onto each of 4 plates; top each serving with 5 ounces scallops.
10. Sprinkle evenly with 1 tablespoon capers.