Pistachio Crusted Scallops with a Grapefruit and Saffron Gastrique and Braised Fennel

Lynn Allbright, 2020 Recipe Contest Finalist

Serves 4

Ingredients

1-1/2 lbs large scallops, tough muscle removed, patted dry
Kosher salt to taste
4 Tbl unsalted butter
1/2 cup toasted pistachios
1 small shallot, chopped
2 Tbl chopped parsley
1 Tbl chopped tarragon
1 Tbl unsalted butter
1/2 cup rice vinegar pinch saffron
1/2 cup fresh squeezed grapefruit juice
1/2 cup sugar pinch kosher salt
2 fennel bulbs
2 Tbl extra-virgin olive oil
1/2 tsp salt
1/4 tsp fresh ground pepper
1 C chicken broth

Instructions

(Start by preparing the gastrique and fennel first as they need more time.)

Salt scallops on both sides. In a large skillet over medium-high heat, brown butter. Make sure it is hot. Add the scallops to the pan and cook for 2 minutes making sure they are brown on one side. Flip over and quickly top each with the pistachio mixture and cook for two more minutes.

Grapefruit Saffron Gastrique

1/2 cup rice vinegar
pinch saffron
1/2 cup fresh squeezed grapefruit juice
1/2 cup sugar pinch kosher salt

Dissolve the saffron in vinegar for five minutes. In a small saucepan over medium-high heat, combine vinegar, grapefruit juice and sugar. Bring to a boil and cook, stirring occasionally until reduced and thickened to a syrup, about 20 minutes. Remove from heat and reserve.

Braised Fennel

2 fennel bulbs
2 Tbl extra-virgin olive oil
1/2 tsp salt
1/4 tsp fresh ground pepper
1 C chicken broth

Trim stalks from fennel bulbs, reserving fronds. Cut bulbs into quarters. Chop the fronds and reserve. In a large skillet over medium-high heat, heat oil. Brown fennel slices, turning regularly, about 8 minutes. Reduce the heat to low, sprinkle with fennel with salt and pepper, add broth. Cover and cook until tender, about 15 minutes. To Serve: Drizzle grapefruit saffron gastrique over the bottom of four large low bowls or plates. Arrange scallops and fennel on top. Drizzle fennel with more gastrique and give all a good dusting of fennel fronds. Serves 4

Why This Dish is Sustainable

It’s hard to believe that the scallops are… sustainable! WOW. Tender and so sweet — the sweetness complemented nicely with nutty pistachios and the acidity of the Gastrique. Love fennel with citrus and thought it a perfect complement. Gotta take care of our oceans — being responsible in our food choices works in my world.

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