Scallops with Citrus, Pistachio, and Chervil
This dish is light and refreshing. Scallops are sweet and balanced by the bright, tart citrus. Earthy pistachios, a touch of heat from jalapeños, and bright herbal flavors from chervil, which has a very mild anise note tie everything together. If you can find yuzu, substitute that for all citruses below. Similarly, chervil can be hard to find and replaced with a mixture of parsley and tarragon.
Servings 4
Calories 171kcal
Ingredients
- 1 pound scallops sashimi grade
- 1 jalapeño finely diced
- 1/8 cup pistachios
- 2 tablespoons lime juice 1 lime
- 2 tablespoons grapefruit juice 1/4 grapefruit
- 2 tablespoons tangerine juice 1 tangerine
- 2 tablespoons pistachio oil
- 1 teaspoon parsley
- 1 teaspoon tarragon
Instructions
- Dice scallops. Toss with lime, grapefruit, and tangerine juice. Season to taste with salt. Divide into scallops shells or individual serving dishes and drizzle with pistachio oil. Top with chopped pistachios, jalapeños, and fresh herbs. Serve right away, on ice.
Nutrition
Calories: 171kcal | Carbohydrates: 7g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 445mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg