For grilled scallops:
- 8 large diver scallops
- 2 tbs pistachio oil*
- 1 tbs lemon
- salt and pepper to taste
For cucumber salad:
- 2 English cucumbers
- 1/2 cup crumbled feta
- 2 tbs chopped red onion
- 1 tsp chopped oregano
- 1 cup olive oil
- 2 tbs lemon juice
- salt and pepper to taste
For pistachio crumbles:
- 1 cup shelled pistachios
- 1 tbs dry oregano
- 1 tsp chili flakes
- 1 tbs sesame seeds (toasted)
For roasted strawberries:
- 1/2 cup strawberries (quartered)
- 1 tbs olive oil
- 1 tbs balsamic vinegar
- 1 tbs mint leaves (finely chopped)
Instructions:
For scallops:
Rub scallops with pistachio oil and season with salt and pepper. Put on grill fat side down and sear on one side on high heat (about 4 minutes). When charred, turn scallops and cook on low heat about 1 minute or until desired doneness.
For cucumber salad:
Toss all ingredients together in mixing bowl.
For pistachio crumbles:
In a food processor, combine all ingredients until a powder is achieved.
For roasted strawberries:
In a hot saute pan, add olive oil. Add strawberries. Saute 1-2 minutes or until somewhat soft. Add vinegar, turn off heat and add mint.
To Serve:
Dip warm scallops in crumble until well coated on seared side. Bake in hot oven or on hot grill to brown for about 1 minute. Arrange cucumber salad on plate with some additional crumble and crumbled feta. Drizzle with strawberry vinaigrette. Place scallops on salad and redress with fresh lemon and olive oil. Serve with toasted pita or crusty bread and a drizzle of olive oil.
*Pistachio Oil: In food processor, add 3/4 cup pistachios (shelled, preferably toasted) and 1 cup of light olive oil. Puree the mixture, until desired consistency is reached. Let it sit overnight or for several hours until the mixture settles. Skim off the oil which is now pistachio infused.
Recipe and photo courtesy of the Western Pistachio Association
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