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
- In a bowl mix together all salsa ingredients, set aside.Salsa can be made ahead of time.
- 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.
- For the scallops, heat your pan nice and hot, do not use a non-stick pan.
- 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.
- 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.
- Pat the nut mixture on top of each scallop.
- Spoon citrus salsa all around, serve immediately and enjoy!
