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.
3 comments
Thank you Michelle
I made the salmon. It was amazing for taste, but the sauce was quite runny. How do you get yours to thicken?
I also appreciated your suggested accompaniments…those are always helpful. I find myself asking, now what should I serve with this?
As for my suggestion that you consider writing a cookbook with your stories, I just picked up a great cookbook along these lines: My Father’s Daughter (Gwyneth Paltrow). She eats organic and tries to be healthy. She includes stories with all the recipes…where she learned it, or where she ate this food. I enjoyed the stories greatly and all of the recipes I have tried have been amazing. You might want to take a peek at this cookbook
Hi Heidi and you are welcome! As for the sauce, whenever you are working with whipping cream you can control the consistency or “thickness” by how long you allow the sauce to reduce. If you like your sauce a little thicker cook it a little longer- making sure to stir often s that it does not scorch! I have Gwyneth’s book on my tbr list! Thanks for the heads up! Enjoy the scallops…
[…] two years ago: seared scallops with pistachio cream […]