Pistachio Crusted Scallops with Citrus Salad
I absolutely LOVE scallops! This is a DELICIOUS and EASY recipe that will really WOW your guests! The perfect, light summer seafood dinner idea!
Ingredients
- 2 navel oranges, cut into small chunks (pits removed)
- 1 grapefuit, cut into small chunks (pits removed)
- 2 Tbsp red onion, finely chopped
- 2 green onions, finely chopped
- 2 cups arugula
- 1 tsp minced garlic
- 2 Tbsp + 2 Tbsp fresh parsley, finely chopped (divided)
- Jacobsen’s Himalayan Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- Urban Accents Fisherman’s Favorite seasoning blend, to taste
- 2 Tbsp + 1 Tbsp Stock Market Blood Orange Extra Virgin Olive Oil (divided)
- 2 Tbsp Stock Market Orange Vanilla White Balsamic
- 1/2 cup of pistachios, finely crushed
- 1 Tbsp unsalted butter, melted
- 1 lb sea scallops, pat dry with paper towel
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Directions
In a small bowl mix together navel orange chunks, grapefruit chunks, red onion, green onions, 2 Tbsp of the Stock Market Blood Orange Extra Virgin Olive Oil and Stock Market Orange Vanilla White Balsamic; set aside.
Prepare the pistachio topping, by combing chopped nuts in a small bowl with melted butter and 1 Tbsp of the parsley; stir and then add butter mixture; stir well.
Arrange the arugula evenly on a serving platter; set aside.
For the scallops, heat a medium frying pan to medium-high heat. Add a Tbsp of Stock Market Blood Orange Extra Virgin Olive Oil to hot pan; add scallops (make sure they are not touching each other); season with Urban Accents Fisherman’s Favorite seasoning blend. Leave scallops to sauté until the underside is browned and crisp (about 2-4 minutes); using a tongs, gently turn them over and cook for another 2 minutes or so. Place the seared scallops on the prepared serving platter. Pat the nut mixture on top of each scallop. Spoon the orange and grapefruit salad all around the scallops. Garnish with freshly chopped parsley. Serve immediately.
Enjoy!
