Pistachio nuts are lovely to work with. Not only are they easy to shell, they are delicious and they are green! In a cream sauce, they offer a pretty bit of bright green crunch. This dish is extremely rich so best offered as a small plate!
Seared Scallops with Pistachio Cream
In food processor place:
1 clove of garlic, peeled
3 green onions, chopped
1/3 cup fresh cilantro, leaves picked
1/2 cup fresh mint, leaves picked
1/2 cup pistachio, shelled
Process until a paste is formed and then add:
1/2 cup coconut milk
1/2 cup lime juice, freshly squeezed
1 teaspoon red chili paste
Process until combined…do not over process…there should be some texture!
Place in serving bowl and set aside.
Determine how many scallops per guest and remove the tough husk on the side of the scallop.
Heat a hefty splash of olive oil in a cast iron skillet until smoking.
Add scallops in one layer…do not crowd
Resist the urge to play with the scallops while they are caramelizing on the first side.
Because the Pistachio Cream has such intense flavour, I do not season the scallops – you decide.
When you can see that the scallops have browned nicely on the bottom, turn them over
Saute to your desired doneness – keeping in mind that the scallops will continue to cook after you remove from the heat source!
Continue process until all of the scallops are cooked.
You can serve on a platter with tooth picks or plate individually.
Thanks for reading.
