dimanche 19 janvier 2014

Pistachio crusted scallops

For New Year's Eve, my friends S and L cooked a delicious meal. So good that I decided to cook it again, a few days later, when W's dad came over for dinner. And again, two weekends later. 
Perfect served with pasta (with some of the scallops dressing), a lemon and vegetable risotto or an arugula salad.

12 large scallops (3 per person)
1 tbs butter, softened
½ cup pistachio, shelled and chopped
Salt & Pepper
Zest of ½ lemon

Dressing (for the scallops)
½ lemon, juiced
1 tbs olive oil
1 ts shallot (or red onion), finely diced

1. Pre-heat the oven to 400 F.
2. In a small bowl, mix the butter, pistachios, lemon zest and salt & pepper. 
3. In a hot oven-proof skillet, grill the scallops for 1 minute on high heat (until they are golden brown).
3. Remove the pan from the heat, flips the scallops and top the grilled side with pistachio butter.
4. Cook the scallops in the oven for 10 minutes (or less if you use smaller scallops).
5. Plate and drizzle some dressing on top.

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