Seared pistachio nut scallops with dill risotto

Creamy dill risotto is topped with tender, pistachio-crumbed scallops in this impressive yet easy-to-achieve dinner recipe

  • 1 hr cooking
  • Serves 4
  • Print


  • 12 scallops
  • 1/2 cup pistachio nuts, finely blended
  • 1 teaspoon garlic and herb sea salt, or similar
  • 2 tablespoon olive oil
  • 1 cup risotto rice
  • 1 small onion, finely diced
  • 2 cup hot fish stock
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill or paste
  • 1/2 cup cream
  • sea salt and cracked pepper
  • 50 gram butter


  • 1
    Dip each scallop into the combined pistachio crumbs and herb seasoning. Arrange on a plate, cover and chill until required.
  • 2
    Heat olive oil and sauté the risotto rice and onion over a gentle heat, until just starting to colour. Gradually add half a cup of stock at a time, stirring over a low-medium heat, until rice is just tender and creamy. Add the fresh dill and cream and season to taste.
  • 3
    Heat butter in a large frypan and cook scallops over a low-medium heat until puffed and turning opaque, for about 2-3 minutes.
  • 4
    Serve spoonfuls of the risotto topped with pistachio scallops.


PER SERVE: Energy: 607kcal, 2540kj Protein: 15g Fat: 41g Saturated fat: 17g Cholesterol: 69mg Carbohydrate: 46g Fibre: 2g Sodium: 1017mg