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Pistachio-Crusted Scallops

Pistachio-Crusted Scallops


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Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”

Ingredients

  • 2 tablespoons (¼ stick) unsalted butter, divided
  • 2 tablespoons unsalted, shelled raw natural pistachios
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh thyme
  • 8 large sea scallops, side muscle removed
  • Freshly ground black pepper

Recipe Preparation

  • Melt 1 Tbsp. butter in a small skillet over medium heat. Add pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with chives, tarragon, and thyme.

  • Season scallops with salt and pepper. Heat remaining 1 Tbsp. butter and oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.

Nutritional Content

1 serving contains:Calories (kcal) 220Fat (g) 18Saturated Fat (g) 8Cholesterol (mg) 50Carbohydrates (g) 4Dietary Fiber (g) 1Total Sugars (g) 1Protein (g) 12Sodium (mg) 340Reviews Section

Pistachios-Crusted Scallops with Fennels and Peach Salad

For the Fennel and Peach Salad
In a large bowl, marinate the fennel, peach, lemon oil, and sherry vinegar for 30 minutes. (Do not add salt at this moment.) Refrigerate.

For the Vinaigrette
Add all the ingredients into a mixing bowl whisk thoroughly until the vinaigrette is emulsified. Reserve at room temperature.

When it’s time to assemble the salad (after the scallops are cooked), remove the fennel and peach mixture from the refrigerator. Finish the fennel and peaches by adding salt and pepper, to taste, along with the mint. Add 2 tablespoons of the vinaigrette and mix well.

For the Pistachio-Crusted Scallops
Preheat the oven to 450 degrees F.

Mix egg whites with a drop of warm water in a small bowl. Dip each scallop (one by one) in the egg mixture and roll them in the chopped pistachios. Make sure each side of the scallops is covered by pistachios. Place pistachio crusted scallops on a plate refrigerate until the oven has reached 450 degrees F.

In a large nonstick sauté pan, add the butter and vegetable oil over medium heat. When the butter is bubbling, gently place the pistachio-crusted scallops in the pan cook for 3 minutes on the same side. Remove from heat carefully place the scallops on a nonstick sheet pan salt each scallop and place them in the hot oven for 4 minutes. Remove from oven.

To Plate
On each plate, center a portion of the fennel and peach salad. Place scallops atop the salad. Drizzle one tablespoon of the vinaigrette over the scallop. Arrange the remaining vinaigrette around salad.


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Easy Fish Recipes: 30 Healthy Fish Recipes That You Have Got to Try by 30Seconds Food

Trying to add more fish to your diet? Good idea, because fish may actually be healthier and better for you than red meat, according to the American Heart Association. Here are 30 healthy fish recipes that are easy to prepare and will make you look forward to fish night.

1. Pistachio-Crusted Salmon: This pistachio-crusted salmon recipe is the perfect weeknight meal. And it's ready in less than 30 minutes. Seriously!

2. Marinated Salmon: You would think this salmon recipe would be salty because of the soy sauce, but think again. Marinating the salmon imparts a rich flavor and changes the texture of the fish. Great for a busy weeknight meal.

3. Balsamic-Glazed Salmon: Fish is also a good source of omega 3s, which help promote heart health and support immune systems. This balsamic-glazed salmon recipe is packed with flavor.

4. Popcorn-Crusted Fish: Popcorn as a crust on fish? Now why didn’t I think of that? Oh, but Chef Gigi did!

5. Salmon & Asparagus: This easy salmon dish is delish and ready in no time. Add brown rice, quinoa or pasta for a complete meal.

6. Honey-Glazed Salmon: Sweet salmon that's ready in about eight minutes? Yes, please.

7. Grilled Branzino: Branzino is so easy to work with and easy to serve. Cooked whole, the firm flesh just falls right off bone and requires only a short period of grill time.

8. Mayonnaise Baked Cod: Know someone who frowns any time fish is being served for dinner? The mayonnaise in this easy fish recipe makes the cod super moist. Throw in the cheese, lemon and other seasonings, and you may soon have a fish lover on your hands.

9. Cheesy Salmon Patties: Here's a different twist on the traditional salmon patties. They can stick very easily because of the cheese, so be sure to use a nonstick pan and keep an eye on them.

10. Broiled Fish With Tomatoes & Swiss Cheese: Sometimes (a lot of times!) simple is best when you're trying to feed your family. This easy recipe has four ingredients and features healthy fish. What could be better?

11. Honey Sriracha Salmon: This easy salmon recipe is sweet yet spicy! Adjust the heat to your preference, playing with the addition of Sriracha.

12. Cod in Thai Coconut Green Curry Sauce: Delicate white fish floating in a sea of green coconut curry sauce is ready in about 30 minutes. Serve with noodles or rice and adjust the amount of curry paste to fit your taste. Any white fish would work well in this recipe.

13. Citrus-Glazed Salmon With Grilled Oranges: If you want to make your outdoor grilling a little healthier, try this easy citrus-glazed salmon recipe. Grilled oranges may be your new obsession after you do.

14. Cajun Kissed Honey Salmon: What to do with those salmon fillets? Hit the pantry and pull out olive oil, honey and Cajun seasoning. That's it. You're now on your way to a healthy salmon dinner in less than 20 minutes.

15. Salmon & Asparagus Packets: These easy salmon and asparagus foil packets make a quick dinner and are great for cookouts or camping trips. You can even prepare them ahead of time.

16. Fried Fish: Who doesn't love a fish fry – or a fried fish dinner? Nothing fancy here, just a simple batter and a few minutes in hot oil. Serve with homemade tartar sauce, cole slaw and french fries.

17. Tempura Fish Tacos With Serrano Avocado Sauce: Although most fish taco enthusiasts disagree about what makes the ultimate fish taco, know this: in its purest form, this iconic dish consists of only a few items: savory pieces of fish, a little dressed cabbage slaw and a creamy, delicious dressing folded into a warm tortilla.

18. Orange Baked Fish: Citrus and fish play very well together. Serve with a vegetable and you have a healthy, family-friendly meal that could also be served to company.

19. Trout With Lemony Almonds: This easy fish dish is a healthy way to add to the seafood section in your recipe box. If you can't find trout, catfish, haddock, pollack, redfish, striped bass or whitefish are good substitutes.

20. Ellie Krieger's Tilapia Milanese: "Tilapia is so clean tasting and so mild that really even people who don’t think they like fish, they like tilapia," says Ellie Krieger, registered dietitian and host of Ellie's Real Good Food.

21. BBQ Salmon & Couscous Veggie Packets: This easy fish recipe is a whole meal packed into one aluminum foil package. Perfection!

22. Cedar Plank Grilled Salmon: Cooking on a cedar plank helps keep food moist and infuses a wonderful wood flavor. This easy cedar plank salmon recipe has a sweet mustard glaze and is a healthy way to light up the grill.

23. Creamy Tuscan Salmon: Did your stomach growl when you looked at this succulent salmon? We get it! This easy Tuscan salmon recipe has a creamy sauce flavored with Parmesan, garlic, tomatoes and spinach. What more do you need? So simple and so good!

24. Salmon Piccata: We love chicken piccata, but sometimes you need a little fish in your life. Serve this flavor-packed salmon piccata recipe with your favorite vegetable and a crisp salad.

25. Simple Baked Cod: If you're trying to eat a more Mediterranean diet because of the health benefits, this easy cod recipe is calling your name. With just three simple ingredients, this Mediterranean recipe is on the table in 15 minutes.

26. Pan-Seared Halibut: When it comes to fish recipes, sometimes simple is the best way to go. This easy pan-seared halibut recipe is crispy and flavored with just a hint of lemon. Perfection.

27. Panko-Crusted Baked Tilapia: A healthy meal on the table in about 15 minutes? Yep! This easy baked tilapia recipe is crispy, fast and good for you. Not a fan of tilapia? Substitute your favorite white fish.

28. Cheesy Baked Cod: Fish is always a healthy choice for dinner. This easy baked cod recipe has a cheesy bread topping that's flavored with garlic and smoked paprika. Yum!

29. Tuna With Lemon and Parsley Butter: Some people are scared to try cooking fresh tuna steaks because they can dry out very quickly. The secret is to cook them fast – and adding a buttery sauce never hurt either. This easy tuna steak recipe with parsley butter is ready in about 10 minutes.

30. Soy & Mirin Glazed Salmon: Healthy salmon fillets get a quick soak in a Asian marinade and then are quickly pan seared for a flavor-packed dinner. Serve this easy salmon recipe with brown rice or rice noodles and wasabi.

Take 30 seconds and join the 30Seconds community . Inspire and be inspired.


Kitchen Sink Diaries

I do the majority of the cooking in our house, with my fiance generally on grill or dish duty, but this weekend he requested to switch places. Scallops are one of my signature dishes, so he decided to put his own spin on it with this recipe from Bon Appetit. Large sea scallops get quickly seared until golden brown and then rolled in a mixture of mixed minced herbs and toasted pistachios. It was a great rendition of one of our favorite meals and it was such a joy to get to relax with a glass of wine while the meal was being prepared. Doing the dishes was a different story, though.

  • Heat 1 scant tbsp. butter in a small skillet, then add 2 tbsp. shelled pistachios and cook for 3-4 minutes, or until deeply golden.
  • Let nuts cool, then mince and combine in a bowl with 1 tbsp. minced chives and 1 tbsp. minced parsley. Set aside.
  • Meanwhile, heat 1-2 tbsp. canola oil in a large, heavy skillet or cast iron pan until very hot.
  • Add in 8 large scallops* and season with salt and pepper.
  • Cook for 2-3 minutes, or until golden, then flip and caramelize on the other side.
  • Remove from the pan and immediately roll each scallops in the nut-herb mixture.
  • Divide onto plates and serve.

1 comment:

hello, enjoying your blog! here's a protip (not to sound pretentious, i just work in a kitchen) always plate in odd numbers, 1, 3, 5, etc. this is the reason why typically when you order scallops you get 3, and this also prevents your plating from looking like a clock.


Pistachio Crusted Scallops with Lemon Saffron Glaze on Purée of Cauliflower

For the scallops:
2 tbsp unsalted butter
2 tbsp unsalted raw natural pistachios, shelled
1 tbsp fresh flat leaf or Italian parsley, chopped
1½ tbsp fresh mint, chopped
½ tbsp fresh dill, chopped
8 large sea scallops, side muscle removed
sea salt, to taste
freshly ground black pepper, to taste
1 tsp coconut oil
3 tbsp Le Bon Magot® Lemon-Sultana Marmalata with Caraway & Saffron

For the cauliflower purée:
½ head of cauliflower
2 tbsp unsalted butter
2 cups half-and-half
sea salt, to taste
freshly ground black pepper, to taste

For the scallops: Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool.

Chop pistachios. Place in a small bowl toss with the fresh herbs – parsley, mint and dill. Blend the Lemon-Sultana Marmalata until the sultanas and lemon zest has broken down. Put aside.

Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon coconut oil in a large nonstick skillet over high heat. Add scallops sear until crusty brown while basting scallop in butter-oil mixture, about 1-2 minutes per side (depending on size) and remove from heat.

In the same pan, on medium heat, add the blended Marmalata and let it bubble and thicken. Brush onto each side of scallop and roll each scallop in herb-pistachio mixture.

Note: To get a nice sear on the scallops, ensure they are dry before placing them in the hot pan. Blot them dry on a paper towel just prior to cooking them.

For the cauliflower purée: Remove the cauliflower stalks and cut into small pieces. Heat the butter and half-and-half in a pan and stew the cauliflower in it until softened. Strain and liquidize the cauliflower then season and pass through a fine chinois or drum sieve. Keep warm.

Note: The cauliflower purée can be replaced with a potato, parsnip or Jerusalem artichoke purée.

Assembly: Add some cauliflower to plate and top with a scallop.


If you love shrimp and grits, this brown butter polenta is for you. Butter and seasonings give this dish a complex, yet fantastic flavor.

Trust me, this dish is a total crowd-pleaser. And surprisingly, it&rsquos also incredibly simple to make! You might even fool your friends into thinking you took hours to prepare it, when in fact, it comes together in just an hour.


Seared Sea Scallops in Pernod Cream Sauce

Pernod is an anise flavored liqueur - Bev Mo carries it
This makes 8 servings which is 3 scallops per person served over 2 oz of pasta per person.

Sauce - heat olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to carmelize. Add the wine and lemon juice and reduce until thick. Add the cream and Pernod and turn down the heat to keep it warm, but be sure not to let it bubble.
Heat another saute pan (I prefer stainless for searing) and when pan nice and hot add butter - when butter has stopped bubbling add scallops in a single layer (don't over crowd them). Sear on one side till golden brown (about 2 minutes) than flip over and sear the other side (about 1 to 1 1/2 min).
Transfer scallops to a plate then add the cream sauce to the pan that you seared the scallops and deglaze. Place the drained pasta in the sauce and stir to coat.
Place pasta on each dish, topped by the scallops.
Pairs nicely with a glass of white wine


Recipe Summary

  • ½ cup fine Italian bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil
  • 16 large sea scallops

Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.

Pour olive oil into a shallow bowl.

Rinse scallops under cold water, then dip into the olive oil.

Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.

Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Brush the scallops lightly with more olive oil.

Grill on the preheated grill until golden brown on both sides, about 5 minutes.


Spice-Crusted Scallops with Crisp Capers

In a small skillet, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 6 to 7 minutes. Transfer to a blender. Add the cooked egg yolk, rice vinegar and mustard and process until smooth. With the machine on, add 1/3 cup of the olive oil in a thin stream and process until emulsified. Season with salt and pepper and transfer to a small heatproof bowl. Set the bowl over a small saucepan of barely simmering water and keep the sauce warm do not boil.

Wipe out the skillet. Add the canola oil and heat until shimmering. Add the capers and cook over moderately high heat until they open slightly and begin to brown, about 4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.

Using a sharp knife, peel the grapefruit, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the segments into the bowl.

In a small bowl, combine the ground coriander and cumin. Season the scallops with salt and pepper and dip half of each scallop into the spice mixture to coat it. In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the scallops in a single layer and cook over high heat until golden, about 3 minutes. Turn the scallops and cook for 1 minute longer. Remove from the heat.

Spoon 2 tablespoons of the warm sauce onto each of 4 plates. Arrange the scallops on the sauce and place the grapefruit segments around them. Scatter the capers and herbs over the scallops and serve right away.



Comments:

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