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Pistachio Encrusted Scallops Recipe
I absolutely love this recipe because it combines two of my very favorite ingredients: pistachios and scallops. I have a real weakness for them both, so this dish is a wonderful and delicious combination that is super simple to make. If you prefer you can use shrimp, any firm white fish or even substitute chicken but do remember to adjust the cooking times accordingly.
PISTACHIO ENCRUSTED SCALLOPS
10-12 large diver sea scallops (cleaned and trimmed)
1 cup unsalted pistachios (shelled, of course!)
¼ tsp ground cumin powder
½ tsp garam masala
pinch of red chili powder, to taste
salt & pepper, to taste
1-2 tbsp oil (vegetable, canola or olive)
fresh lemon or lime wedges for garnish
finely minced cilantro leaves for garnish
Using a spice mill or clean coffee grinder, grind the pistachios to your desired consistency. This is a matter of personal preference; some people prefer a fine grind while others prefer a coarser grind. Alternatively, you can crush the pistachios into small coarse pieces as well.
In a small mixing bowl, combine the ground pistachios with the ground cumin powder, garam masala, red chili powder, salt and pepper. At this point, there are a few options available: the scallops can be coated only on one side, the scallops can be coated on both sides or you can coat the outer edge of the scallop. Again, this is just a matter of personal preference.
In a large deep skillet or cast iron pan on medium high heat, add the oil. When hot, carefully add the scallops (pistachio side down if only encrusting one side). Give the pan a good shake and resist the urge to touch the scallops. After just 1 minute, turn the scallops and sear on the other side for another minute. Remove and transfer to a serving platter. Garnish with finely minced cilantro leaves and lemon (or lime) wedges. Serve with my Chili Citrus Dipping Sauce or your favorite condiments and chutneys.
Feel free to make this recipe using shrimps or fish fillets but cooking times will vary accordingly.
CHILI CITRUS DIPPING SAUCE:
1 tbsp honey, to taste
juice of ½ lime
juice of 1 large orange
2 small red Thai bird chilies (de-seeded and finely chopped)
pinch of paprika
salt and pepper, to taste
In a small saucepan over low heat, combine the lime juice and orange juice. Add the honey, salt and pepper. Stir until the honey dissolves and remove from the heat. The sauce should be slightly thickened with a syrup-like consistency. Add the chilies and let cool before using. Use as a dipping sauce with the Pistachio Encrusted Scallops or your favorite foods. This dipping sauce works well with any grilled meat, seafood, vegetable or even grilled fruit.
Content copyright © 2014 by Sadhana Ginde. All rights reserved.
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