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PISTACHIO CRUSTED SCALLOPS WITH A WINTER CITRUS SALAD

PISTACHIO CRUSTED SCALLOPS WITH A WINTER CITRUS SALAD

INGREDIENTS

CITRUS SALSA

  • 3 different varieties of orange citrus like cara cara, mineola, navel, blood orange, cut into small segments with pith removed.
  • 2 or 3 tablespoons of red onion, finely chopped
  • 2 green onions, finely chopped
  • half a clove of garlic, grated on a microplane
  • a small bunch of chopped parsley
  • a dash of red pepper flakes, optional
  • salt and pepper to taste
  • olive oil to loosen the salsa up

PISTACHIO TOPPING
  • half cup of pistachios, I used the toasted ones from Trader Joes, chop them up small in mini food processor or by hand
  • 1 tablespoon of unsalted butter, melted
  • 2 tablespoons of finely chopped parsley
  • salt and pepper to taste
  • 1 pound SEA SCALLOPS, dry packed, padded dry with paper towel and beard removed
  • additional butter for searing scallops, season with salt and pepper

INSTRUCTIONS

  1. In a bowl mix together all salsa ingredients, set aside.Salsa can be made ahead of time.
  2. For the pistachio topping, chop nuts and place into a small bowl. Melt tablespoon of butter then toss in the parsley, stir, then add butter mixture into the chopped pistachios stirring well to coat all of the nuts completely.
  3. For the scallops, heat your pan nice and hot, do not use a non-stick pan.
  4. Add 1 or 2 tablespoons of unsalted butter or a mixture of olive oil and butter to the hot pan, when fat begins to smoke then add scallops, make sure they are not touching each other.
  5. Do not disturb until the underside is browned and crisp around 2 to 4 minutes then turn over gently with tongs and cook another 2 minutes on the other side,remove to serving plate.
  6. Pat the nut mixture on top of each scallop.
  7. Spoon citrus salsa all around, serve immediately and enjoy!

 

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