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| Sautéed Scallops with Pistachios |
Ingredients
4 tablespoons unsalted butter
1 clove garlic, finely chopped
1 1/2 tablespoons finely chopped shallot
1 1/2 pounds scallops [see note]
1/4 cup lemon juice
1/2 cup pistachios, shelled, peeled and roasted [see note]
coarse salt
freshly ground black pepper
Method
Over medium heat, melt butter in a large skillet. Add garlic, shallots and scallops, and
sauté for about 3 to 5 minutes, until scallops are opaque. Add the lemon juice and
pistachios, and toss to mix well. Heat through and season with salt and pepper.
Garnish with lemon slices.
Scallop Note
Bay scallops can be left whole; sea scallops should be cut in half.
Pistachio Note
To shell and peel pistachios, drop the shelled nuts into boiling water for 3 to 5
minutes. Drain, remove shells and skins, and allow the nuts to dry. To roast
pistachios, preheat oven to 350° F, place nuts in a single layer in a shallow pan and
roast for 5 to 10 minutes, stirring often.
4 tablespoons unsalted butter
1 clove garlic, finely chopped
1 1/2 tablespoons finely chopped shallot
1 1/2 pounds scallops [see note]
1/4 cup lemon juice
1/2 cup pistachios, shelled, peeled and roasted [see note]
coarse salt
freshly ground black pepper
Method
Over medium heat, melt butter in a large skillet. Add garlic, shallots and scallops, and
sauté for about 3 to 5 minutes, until scallops are opaque. Add the lemon juice and
pistachios, and toss to mix well. Heat through and season with salt and pepper.
Garnish with lemon slices.
Scallop Note
Bay scallops can be left whole; sea scallops should be cut in half.
Pistachio Note
To shell and peel pistachios, drop the shelled nuts into boiling water for 3 to 5
minutes. Drain, remove shells and skins, and allow the nuts to dry. To roast
pistachios, preheat oven to 350° F, place nuts in a single layer in a shallow pan and
roast for 5 to 10 minutes, stirring often.