SCALLOPS AND PASTA WITH PISTACHIO-PARSLEY PESTO
The pesto can be made two days ahead; cover and chill. Use sea scallops not bay scallops. Sea scallops are larger and make for a nice intimate dinner for two. Bon apetit! This comes from Cooking Light, November 1996.
Provided by Manami
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Place first 9 ingredients in a food processor; process until smooth, scraping down sides of processor bowl occasionally.
- Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock plastic bag; seal, and shake to coat.
- Heat butter or margarine in nonstick skillet over medium-high heat.
- Add scallops; cook 3-1/2 minutes on each side or until scallops are done.
- Combine pesto mixture and pasta in a large bowl, tossing well.
- Arrange 1 cup pasta on each plate, and divide the scallops evenly between plates.
- Sprinkle with pepper; garnish with parsley, if desired.
Nutrition Facts : Calories 346.6, Fat 13.5, SaturatedFat 3.6, Cholesterol 66.3, Sodium 610.3, Carbohydrate 22.9, Fiber 2.9, Sugar 1.6, Protein 33.7
SEARED SEA SCALLOPS WITH PISTACHIO DRESSING
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel. Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size. In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust.
Provided by Florence Fabricant
Categories quick, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
- Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
- Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 0 grams
PISTACHIO CRUSTED SCALLOPS
This is easier than it sounds, as you add the pistachios after the scallops have cooked.
Provided by Lynette !
Categories Seafood
Time 25m
Number Of Ingredients 9
Steps:
- 1. Melt 1 tablespoon unsalted butter in a small skillet over medium high heat. Add 2 tbsp unsalted, shelled raw pistachios and cook, stirring often, until the nuts are deeply toasted, about 2 minutes. Let them cool, then chop them.
- 2. Place the chopped pistachios in a small bowl; toss with the chives, tarragon, and thyme.
- 3. Season the scallops with kosher salt and freshly ground black pepper. Heat 1 tbsp unsalted butter and 1 tsp grapeseed oil in a large nonstick skillet over medium-high to high heat (You know your stove, cook accordingly). Add the scallops and sear until crusty brown, about 2 minutes per side. Roll the scallops in the pistachio mixture and serve.
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