Wooly Bulli Scallops Malta

• 1 pound sea scallops (fresh if possible)
• 1/4 cup pistachio nuts
• Blood oranges, enough to provide 1 pint of juice
• 2 seven oz packets of powdered gelatin or the equivalent in gelatin sheets
• 20 asparagus tips (large or small)
• Canola or grapeseed oil for frying
• Sea salt and pepper

1. Take off your clothes.
2. Blanche the asparagus tips (DON'T discard the stems, puree them or something) and hold in cold water until needed.
3. In a small, dry skillet toast the pistachio nuts, just enough...
4. In a small sauce pan heat the orange juice, but don't boil. Strain into a bowl and whisk in the gelatin. Hold that in your whipper. We'll come back to that later.
5. In a nut or spice grinder, or the small bowl of a food processor chop the pistachios down to a coarse grain and spread out on a plate or pie pan and season with salt and pepper
6. Slice the scallops across the equator into thin disks.
7. Drain the asparagus tips.
8. Heat the oil in a skillet until shimmering but not smoking.
9. Dredge the scallops in the pistachio crumbs and sear on both sides. Scallops cook quickly so don't rubberize them. They will release liquid into the pan.
10. Meanwhile (don't you love that?) seal the whipper and load one cartridge of gas. Nose down, shake vigorously. If you don't have an ISI see note below. Don't give up.
11. For serving, foam an appetizer plate, arrange five to six scallop slices and add five asparagus tips. Repeat. Serve at once.
12. Notes to cook: I've read about other methods to make a foam but haven't experimented with them. You could try using an immersion blender keeping the business end below the surface. I have a cappuccino frother (swag) that I'll test one of these days. I've also seem some chefs use lecithin as opposed to gelatin, but you get the idea, right?

pistachio nuts, oranges, packets of powdered gelatin, grapeseed oil, salt

Taken from food52.com/recipes/4122-wooly-bulli-scallops-malta (may not work)