Wednesday, May 1, 2019

Seared Pistachio-Encrusted Scallops.

It's time for scallops - encrusted in pistachio, quickly seared, and served on a bed of green rice (bamboo infused) with parsley and basil and lime with a Parmesan crisp on the side.  And some pan juices.

Here's how to make a meal.
First the Parmesan rounds.
Grate some Parmesan cheese onto parchment paper.
You want a medium grate - not fine.
Form the cheese into rounds and pat lightly.

Bake at 375° for about 7 minutes.
Watch 'em.  Do not let them burn.
Let cool.

Now, for the rice.
I chopped up some pistachios along with some parsley and basil.
I'm using bamboo green rice  which I get from the Spice and Tea Exchange in the Scarborough Lane shops in Duck.  It's a short grain rice infused with the chlorophyll extract of young bamboo.  And it's so pretty!  When I cooked it, I added the zest and juice of one lime to the cooking liquid.  After cooking, add in some chopped pistachios, basil, and parsley.  

 This rice is a sticky rice
and works very well in spring rolls too. 
See here for how to make spring rolls.
And lastly, the scallops.
Scallops take a bit of preparation.
Here's what you do.
Rinse, drain, and dry the scallops.
Then look for that tough, rubbery little muscle on the side.
And pull it off.
 Feed it to your cat.

Next, lightly coat the scallops in a mixture of crushed pistachios, cornstarch, and freshly ground pepper.

Heat up a medium skillet and add in a tablespoon each of unsalted butter and peanut oil.
The butter is for flavor; the oil is to raise the smoke point.  
Butter should be sizzling.  Temperature should be about 360°-375°.
Cook 60 seconds on each side.

You want a light golden brown.

Now, here comes the fun part.
REMOVE PAN FROM HEAT AND OPEN FLAME (!)  ←That's very important!
and pour in a little sherry.

 Return pan to heat, tilt, and POOF!  WHOOSH!


This is my favorite part!

Let flames die down.  
And scrape up all the "goody-bits."  That's where the flavor is.

Serve scallops on a bed of the rice with a Parmesan crisp.

Pour some of those pan juices on the rice.
And enjoy!

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