Pistachio Encrusted Scallops
This has one of the best combination of flavors that I have ever tasted (by Whitney Bond)… But you have to get fresh scallops and a fresh rosemary sprig. Then, follow these instructions exactly (Alton Brown’s method is foolproof) and you too will be able to cook a gourmet scallop dinner.
Ingredients:
3 big scallops – fresh
½ sprig fresh rosemary – pull the leaves off the twig
3 leaves fresh mint – for garnish (optional)
2 strips maple bacon – cooked
1 tbsp scallions – cut (optional)
¼ cup pistachios – shelled
1 tsp pink Himalayan salt – freshly ground
1 tsp black peppercorns freshly ground
Pistachio Spread Directions:
Combine everything (except scallops) in a small food processor and blend away.
Lightly brown mixture on stove in dallop of butter.
Scallop Directions:
Sprinkle both sides with salt (coarsely ground) and pepper (finely ground b/c pepper burns easy).
Place 1 Tbs butter and 1 Tbs olive oil in pan (b/c butter has some water in it and burns at a low temp).
Turn pan onto high heat. When bubbling stops and you see the first hint of smoke, turn it down to medium heat and immediately place scallops in the pan.
Sear scallops for 1.5 min on each side. Don’t touch or mess with them for 1.5 min!
Place scallops on top of pistachio spread and garnish with fresh mint (I couldn’t coat the scallops with the pistachios and get it to stick).
Written by:
Dr. Terra Caudill
Photo Credit:
Dr. Terra Caudill
Original Recipe:
http://whitneybond.com/bacon-pistachio-crusted-scallops/
Original Technique:
http://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe-1916984