Pistachio-Orange Crusted Scallops
- 4 large scallops
- 1/2 cup pistachios, shelled, peeled, and chopped
- 1 teaspoon chopped orange zest
- 1 teaspoon softened butter
- Salt and pepper
- 1 tablespoons olive oil
- 1 orange, juiced
- 1 1/2 teaspoon chopped fresh chervil
- 1 tablespoon light olive oil
- 1 teaspoon chopped shallots
- Sprigs of chervil-garnish
- Preheat oven to 400.
- In a bowl combine pistachios, orange zest, butter, salt, and pepper until it forms a paste.
- In an oven-proof skillet heat oil.
- Season scallops with salt and pepper and place in the skillet and sear until golden on one side.
- Then turn the scallops over and top the seared side with a mound of the nut paste.
- Place in the hot oven.
- Meanwhile, prepare the vinaigrette.
- Squeeze juice from the orange into a small bowl and mix in oil, shallots, chervil, salt and pepper.
- Remove scallops from the oven, place on a serving plate and drizzle with the vinaigrette.
- Garnish with chervil sprigs.
scallops, pistachios, orange zest, butter, salt, olive oil, orange, chervil, light olive oil, shallots, chervil
Taken from www.foodnetwork.com/recipes/emeril-lagasse/pistachio-orange-crusted-scallops-recipe.html (may not work)