Pistacio-orange crusted scallops

2 servings

Ingredients

Quantity Ingredient
4.00 large scallops
½ cup pistachios; shelled, peeled,
1 and chopped
1.00 teaspoon chopped orange zest
1.00 teaspoon softened butter
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 tablespoon olive oil
1 === vinaigrette ===
1.00 orange; juiced
1½ teaspoon chopped fresh chervil
1.00 tablespoon light olive oil
1.00 teaspoon chopped shallots
1 chervil sprigs; for garnish

Directions

Preheat oven to 400 degrees. 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2215 broadcast 10-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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