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
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Ingredients
- 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
Method
- 1Dip each scallop into the combined pistachio crumbs and herb seasoning. Arrange on a plate, cover and chill until required.
- 2Heat 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.
- 3Heat butter in a large frypan and cook scallops over a low-medium heat until puffed and turning opaque, for about 2-3 minutes.
- 4Serve spoonfuls of the risotto topped with pistachio scallops.
Notes
PER SERVE: Energy: 607kcal, 2540kj Protein: 15g Fat: 41g Saturated fat: 17g Cholesterol: 69mg Carbohydrate: 46g Fibre: 2g Sodium: 1017mg
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