Enjoy this great ‘green’ Italian feast for spring

To prepare Scallops
Slice zucchini lengthwise, as paper thin as you can, using only outside of zucchini (no seeds). Set aside.
Steam spinach for 30 seconds, remove and place on kitchen towel to drain. Gently fold spinach leaves until they lay flat and whole.
Season sea scallops with salt and pepper. Wrap each scallop in a spinach leaf and then in a slice of zucchini, using a toothpick to hold together. Repeat process until all scallops have been wrapped.
Place scallops in 14-inch sauté pan with approximately 1/2 cup of water or seafood (or vegetable) stock, turn on high heat, bring to a simmer and cover. Steam scallops for approximately 1 1/2 to 2 minutes. Remove from pan, remove toothpicks, place on a serving platter, and top with basil oil.

To prepare Basil Oil
Place all ingredients in a blender and puree until smooth and uniformly green. Strain through fine sieve and serve.

Preheat oven to 325 degrees. Grease and flour 9 x 5-inch loaf pan.
Using an electric mixer set on medium speed, beat pistachio paste, sugar and butter until well mixed.
Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
Sift flour and ground pistachios with the baking powder, and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over mix, or cake will be tough.
Pour batter into pan. Bake for 75 minutes at 325 degrees or until a toothpick inserted in the center pulls out clean.
Cool cake while still in pan on wire rack for 5 minutes. Remove from mold carefully and finish cooling on rack before cutting.