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1
Take off your clothes.
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2
Blanche the asparagus tips (DON'T discard the stems, puree them or something) and hold in cold water until needed.
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3
In a small, dry skillet toast the pistachio nuts, just enough...
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4
In a small sauce pan heat the orange juice, but don't boil. Strain into a bowl and whisk in the gelatin. Hold that in your whipper. We'll come back to that later.
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5
In a nut or spice grinder, or the small bowl of a food processor chop the pistachios down to a coarse grain and spread out on a plate or pie pan and season with salt and pepper
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6
Slice the scallops across the equator into thin disks.
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7
Drain the asparagus tips.
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8
Heat the oil in a skillet until shimmering but not smoking.
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9
Dredge the scallops in the pistachio crumbs and sear on both sides. Scallops cook quickly so don't rubberize them. They will release liquid into the pan.
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10
Meanwhile (don't you love that?) seal the whipper and load one cartridge of gas. Nose down, shake vigorously. If you don't have an ISI see note below. Don't give up.
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11
For serving, foam an appetizer plate, arrange five to six scallop slices and add five asparagus tips. Repeat. Serve at once.
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12
Notes to cook: I've read about other methods to make a foam but haven't experimented with them. You could try using an immersion blender keeping the business end below the surface. I have a cappuccino frother (swag) that I'll test one of these days. I've also seem some chefs use lecithin as opposed to gelatin, but you get the idea, right?
