This is one of my favorite summer meals, especially with freshly-caught seafood and the crunchy, toasty nuts. Serve with simply roasted asparagus!
Yield 4 servings
FOR THE SCALLOPS:
3/4 cup of raw, shelled pistachios
1 tablespoon of ghee (can be substituted with coconut oil in a pinch)
The zest of 1 orange
A good pinch of salt, plus more for seasoning the scallops
1 tablespoon of coconut oil
FOR THE VINAIGRETTE:
The juice of 1 large orange
1 tablespoon of olive oil
1 1/2 teaspoons of fresh chervil
A good pinch of salt
A crack of black pepper
Preheat the oven to 400 degrees.
Combine the pistachios in the food processor with the ghee, orange zest, and a good pinch of salt. Process until the ingredients are fully combined and the nuts are coarsely ground, about 1 to 2 minutes.
Heat the coconut oil in a large oven-proof skillet over medium-high heat. Before placing the scallops in the pan, dab them gently with a paper towel and season with some salt and pepper. When the oil is hot and completely melted, add the scallops to the pan.
Let the scallops sear for another 2 or 3 minutes on the other side, then top each one with about 1/2 tablespoon of the pistachio mixture. It’s OK if a little bit falls into the pan—it’ll get caramelized with the remaining oil oven and make a wonderful accompaniment.
Put pan with the scallops on the top rack of an oven and bake until the pistachios begin to turn golden brown, about 3 to 5 minutes. If you like the tops extra crispy, broil on low for an extra 1 to 2 minutes.
While the scallops bake, make the vinaigrette to go on top of them. In a small bowl, whisk together the orange juice, olive oil, fresh chervil, salt, and pepper. Pour a little on top of each scallop while still warm from the oven.
Serve immediately with the simply roasted asparagus!