Seared Scallops With Pistachio Pesto Recipe

Name: Seared Scallops With Pistachio Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. fennel seeds; 2 cloves garlic; 1 cup shelled roasted unsalted pistachios; 3 tbs. fresh tarragon; 1/4 tsp. salt; 2 tbs. olive oil; 2 tbs sherry; 2 tbs. lemon juice; 1/4 cup fish stock; 16 sea scallops.

Servings: persons

1
With a mortar and pestle crush garlic with fennel and salt.
2
In a food processor process pistachios and tarragon until finely ground.
3
Add garlic mixture, oil, sherry and lemon, and process to a paste.
4
Add fish stock, process for a few seconds and transfer to a small saucepan and heat just until warm... do not allow to simmer as the tarragon will discolor.
5
Heat a cast iron skillet till very hot, add a smear of olive oil and sear scallops until they are brown (2-3 minutes). Turn scallops and brown on the other side.
6
Divide the pesto among 4 plates and place the scallops on top.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tsp. fennel seeds, 2 cloves garlic, 1 cup shelled roasted unsalted pistachios, 3 tbs. fresh tarragon, and more.

Yes, Seared Scallops With Pistachio Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Pistachio Pesto

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