Pistachio Crusted Scallops

Citrus Salsa 

• Mixed citrus: 3 oranges (mix of cara cara, mineola, navel, blood orange), segmented, pith removed

• 2–3 Tbsp red onion, finely chopped

• 2 green onions, finely chopped

• ½ clove garlic, grated

• Small bunch fresh parsley, chopped

• Dash red pepper flakes (optional)

• Salt & pepper

• Olive oil (to loosen salsa)

Pistachio Topping (Absolutely Nuts)

• 3 Tbsp Absolutely Nuts 100% Pistachio Paste

• 1–2 Tbsp Absolutely Nuts 20% Pistachio Cream (to taste – more = sweeter, glossier)

• ¼ cup pistachios, finely chopped (toasted if you like, for crunch)

• 1 Tbsp unsalted butter, melted

• 1–2 tsp lemon juice

• 2 Tbsp parsley, finely chopped

• Salt & pepper, to taste

• 1–2 tsp warm water, only if needed to loosen to a spoonable consistency

Scallops 

• 1 lb dry-packed sea scallops, patted very dry, “beard” removed

• Salt & pepper

• Butter or butter + olive oil (for searing)

Ultra-Summarised Steps

1. Make citrus salsa

• Combine in a bowl: citrus segments, red onion, green onion, garlic, parsley, chili, salt, pepper, olive oil.

• Toss gently and set aside (can be made ahead).

2. Make pistachio topping (with Absolutely Nuts)

• In a small bowl, whisk together:

• 100% Pistachio Paste + 20% Pistachio Cream + melted butter + lemon juice + salt + pepper.

• Stir in chopped parsley and chopped pistachios.

• Add a splash of warm water if needed until you get a thick but spoonable topping/spread.

3. Sear scallops

• Heat a heavy (not non-stick) pan until very hot.

• Add butter or butter + oil; when just smoking, add well-dried, seasoned scallops without crowding.

• Sear 2–4 minutes on the first side until deeply browned, then flip and cook about 2 more minutes until just opaque.

4. Finish & serve

• Transfer scallops to plates.

• Spoon or dollop Absolutely Nuts pistachio topping over each scallop.

• Spoon citrus salsa around/over them.

• Optional: drizzle a little extra 20% Pistachio Cream and sprinkle more chopped pistachios.

• Serve immediately.