Scallops with Pistachio Vinaigrette and Fresh Herb Oil
A savory, earthy, and subtly sweet pistachio puree makes an excellent base for tender and sweet seared scallops. A bit of vinegar and fresh herb oil brightens everything up. Tarragon also makes an excellent variation, as in the photo.
Servings 2
Calories 491kcal
Ingredients
Pistachio Vinaigrette:
- 1/4 cup chicken stock or dry white wine
- 2 tablespoons sherry vinegar
- 1 shallot minced
- 1 garlic clove minced
- 4 tablespoons pistachios chopped
- 2 tablespoons lemon juice 1 lemon
- 1 tablespoon olive oil
- pinch of monk fruit or other sweetener to taste, optional
- salt and pepper to taste
Chive Oil:
- 1 bunch chives blanched (blanching optional, for color), note that tarragon works really well here too
- 1/2 cup avocado oil
Scallops:
- 2 tablespoons avocado oil
- 1/2 pound scallops
To Serve:
- lettuce as a lightly dressed salad, for garnish
Instructions
- In a small pan, heat olive oil over medium heat and add shallots and garlic, cooking until soft and fragrant but not brown, about 5 minutes, stirring occasionally. Add pistachios and sherry vinegar and cook until little liquid remains. Off heat, add the lemon juice. Puree the mixture then whisk in olive oil and season to taste with salt, pepper, and sweetener. You should have a creamy sauce.
- While the pistachio vinaigrette cooks, prepare the chive oil - blend chives and avocado oil together in a blender until smooth with a pinch of salt, set aside (over blending can turn them brown).
- Dry the scallops well (this is crucial for getting a good sear). Salt them just before adding to the pan and sear scallops in a cast iron pan over high heat. The pan should be almost smoking. Cook on each side for about 1 minute, until golden.
- Spoon the pistachio sauce onto plates then top with scallops and garnish each plate with a tablespoon of chive oil.
Notes
Blanching chives before blending will keep the bright green color - simply add them to boiling water for 30 seconds and then transfer to an ice water bath to stop the cooking. Pat dry before blending. This is cosmetic and is optional. If you pour this through a coffee filter, you are left with a bright green oil without the solids that makes for an even better presentation. Again, an optional step. This dish makes extra chive oil. Keep it in the fridge for a couple of weeks. It’s great drizzled on salads, soups, meats, and fish.
Nutrition
Calories: 491kcal | Carbohydrates: 12g | Protein: 17g | Fat: 42g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 555mg | Potassium: 451mg | Fiber: 2g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg