Pistachio-orange crusted scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Scallops |
| ½ | cup | Pistachios, shelled, peeled, |
| And chopped | ||
| 1 | teaspoon | Chopped orange zest |
| 1 | teaspoon | Softened butter |
| Salt and pepper | ||
| 1 | tablespoon | Olive oil |
| For the Vinaigrette: | ||
| 1 | Orange, juiced | |
| 1½ | teaspoon | Chopped fresh chervil |
| 1 | tablespoon | Light olive oil |
| 1 | teaspoon | Chopped shallots |
| Sprigs of chervil-garnish | ||
Directions
Preheat oven to 400 degrees F. In a bowl combine pistachios, orange zest, butter, salt, and pepper until it forms a paste. In an oven-proof skillet heat oil. Season scallops with salt and pepper and place in the skillet and sear until golden on one side. Then turn the scallops over and top the seared side with a mound of the nut paste.
Place in the hot oven. Meanwhile, prepare the vinaigrette. Squeeze juice from the orange into a small bowl and mix in oil, shallots, chervil, salt and pepper. Remove scallops from the oven, place on a serving plate and drizzle with the vinaigrette. Garnish with chervil sprigs.
Yield : 2 servings
ESSENCE OF EMERIL SHOW #EE2215
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