Pistachio Crusted Scallops

>> Sunday, February 14, 2010

Yummy! I had this dish at The Driskill Grill a few years ago and I love to recreate it every now and then for a special occasion. I'm not sure why I only make it for special occasions since it's really pretty easy to make though. I'm not a huge seafood fan but even I love this recipe!

Pistachio Crusted Scallops - serves 2 as an appetizer
2 T butter, softened
1/4 cup pistachios, shelled and finely chopped
1 navel orange
1 T sherry vinegar
1/2 t dijon mustard
1 clove garlic, minced
3 T olive oil
salt and pepper
spring mix lettuce
2 T olive oil
4 large scallops, rinsed and dried

For the pistachio paste, in a small bowl, mix butter, pistachios and the zest of the navel orange thoroughly with your hands. Set aside.

To make the dressing, mix together the juice of the orange, vinegar, mustard, garlic, olive oil and salt and pepper to taste. Divide the spring mix lettuce between two plates and drizzle with dressing.

In a nonstick pan, heat 2 T olive oil over high heat for 1-2 minutes. Meanwhile season the scallops with salt and pepper. Sear the scallops on high heat for one minute then reduce heat to medium-high and continue cooking another 4 minutes. Flip scallops over and place about a tablespoon of the pistachio paste atop each scallop and let cook another 3 minutes. Place two scallops on top of each salad plate and serve.


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