Seared Scallops with Golden Mushroom Purée and Spicy Pistachios

Seared Scallops with Golden Mushroom Purée and Spicy Pistachios

I made a beautiful Golden Mushroom Purée tonight and decided to pair it with some flaky cod and succulent scallops. Unfortunately, my cod fell apart (such is life!) but because my scallops turned out so beautifully, I still shot the entire meal.

That being said, you can serve this with any flaky, white fish or with scallops or shrimp. The pistachios add just a nice spicy crunch to add a bit of textural contrast to the dish.

You will have leftover purée, so I recommend cutting the purée recipe in half if you don't want to have too many leftovers. Or just make a ton and serve it with chicken...or pork...or more fish the next day!

Serves: 2, with leftover purée

Cost: Approximately $11.22 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.) Note: This price estimate includes the cost of the Golden Mushroom Purée.

GRADE

Cost: $$$
Skill Level: Intermediate
Time to Make: 1 hour 10 minutes (50 minutes inactive) Note: This time estimate includes the time to make the Golden Mushroom Purée.

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INGREDIENTS

Golden Mushroom Purée (Be sure to include the browned sliced mushrooms from the recipe)

10 scallops or 1 pound of flaky white fish or a combination of both

1 quarter cup shelled pistachios

Cayenne powder to taste

Salt and pepper to taste

1 tablespoon plus 1 teaspoon of olive oil

1 tablespoon butter

METHOD

Prep Ingredients: Prepare the Golden Mushroom Purée according to the recipe before preparing the fish and pistachios. Pat the scallops dry and season with salt and pepper. Chill, uncovered, until ready to cook.

Toast the Pistachios: Heat the 1 teaspoon of olive olive in a medium skillet over medium high. Add the pistachios and cook, tossing frequently, for 45 seconds to 1 minute or until they're beginning to brown in places. Transfer to a plate and season with salt and a sprinkle of cayenne powder. Toss to coat. Using the back of your knife, lightly crush the pistachios.

Cook the Scallops: In the same skillet you cooked the pistachios in, heat the remaining 1 tablespoon of olive oil and the 1 tablespoon of butter over medium high heat until very hot and frothy and shimmering. Add the scallops and sear for 1 minute and 30 seconds without moving. Gently flip and sear and additional 1 minute and 30 seconds. Remove from heat.

To Serve: Divide the golden mushroom purée between shallow bowls and top with the browned sliced mushrooms from the recipe. Gently arrange the scallops on top and sprinkle with the crushed spicy pistachios. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!