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Recipes // Main Dish Seafood // Pistachio-Crusted Sea Scallops

Pistachio-Crusted Sea Scallops

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This elegant, yet surprisingly easy-to-make seafood dish with fried asparagus and chocolate soup for dessert from Chef Adele DiBiase is perfect for entertaining a crowd of two or four.
Pistachio-Nut Crusted Sea Scallops
  • 16 U-10 fresh Sea scallops
  • 3 tablespoons salted butter
  • 1/8 cup Chablis (white wine)
  • 1 fresh lemon - for juicing
  • 1 1/4cup chicken stock
  • Pinch of salt
  • Pinch of pepper
  • 1/2 cup shelled pistachio nuts
  1. Grind pistachios in a food processor until fine. Set aside.
  2. Place Sea scallops on a sheet pan. Season both sides with salt and pepper. Place butter around sheet pan. Add lemon juice, white wine and chicken stock. Top each scallop with the ground pistachios. Place in a 500F degree oven and bake until pistachios are golden brown, about 5-7 minutes.
  3. Remove sheet pan from oven and place pan across two stovetop burners on high heat. Cook until all liquid reduces to a glaze. Plate 4 scallops per person for dinner and two per person for an appetizer.

Serves 4

Fried Asparagus with Lemon Aioli
  • 2 lbs. of fresh asparagus (bottoms trimmed)
  • 2 cups flour
  • 2 tablespoons of black pepper
  • 3 tablespoons salt
  • 2 tablespoons garlic powder
  • 2 tablespoons Spanish paprika
  • 1 1/2 cups of mayonnaise
  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 2 cups extra virgin olive oil
  • 6 eggs
  • 1 cup heavy cream
  • 1 cup grated Parmigiano Reggiano cheese
  1. In a mixing bowl, combine the flour, Spanish paprika, pepper, garlic powder and salt. Toss together to combine. Set aside.
  2. Combine the eggs, heavy cream, and ½ cup of grated cheese. Whisk together. Add the asparagus and let sit in mixture for about 30 minutes.
  3. To make the Lemon Aioli, mix the mayonnaise, fresh lemon juice, lemon zest, salt and pepper in a separate bowl. Stir ingredients until combined.
  4. In a deep sauté pan, heat the olive oil. Remove the asparagus from the egg mixture and dredge it in the flour mixture until well coated. Drop the asparagus in the hot oil, taking care not to overcrowd the pan (frying can be done in batches). Fry asparagus for 3 minutes or until golden.
  5. Smear a coating of the Lemon Aioli across a plate. Place the hot asparagus on top of the Aioli. Squeeze lemon juice and sprinkle the remainder of the grated cheese. Enjoy!

Serves 4

Chocolate Soup with Pound Cake Croutons
  • 3 cups of whole milk
  • 2 cups of heavy cream
  • 1/2 cup Brandy
  • 1 cup sugar
  • 4 tablespoons of pure vanilla extract
  • 2 cups of semi-sweet Godiva chocolate chips
  • 1/4 teaspoon of salt
  • Fresh strawberries for garnish
  • 1/2 loaf of Pound Cake - cut into bite-size pieces
  1. Combine the milk, heavy cream, Brandy, sugar and vanilla extract in a sauce pot. Whisk together to combine.
  2. Bring ingredients to just under a rolling boil. Add the chocolate chips and salt. Continue stirring. In the meantime, cut pound cake into bite-size pieces and toast on a baking sheet in a 350 degree oven for approximately 10 minutes or until golden brown.
  3. Bring the mixture up to a boil, stirring until all of the chocolate is melted. Serve hot in a Demitasse cup, tea/coffee cup or small soup bowl. Garnish with fresh strawberries and pound cake croutons.

Serves 6

Recipes courtesy of Chef Adele DiBiase. For more information, visit www.bonavitanj.com or www.honeybrowns.com.

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