Pistachio Crusted Scallops on Brown Butter Mashed

Pistachio Crusted Scallops on Brown Butter Mashed

Don’t wait for a special occasion to make these wonderful Pistachio Crusted Scallops on Brown Butter Mashed unless your special occasion happens to be “because it’s Tuesday”. This easy recipe uses just a few great ingredients to create an elevated weeknight meal for you and your family.

What makes this dish a weeknight candidate? Let’s start with the Brown Butter Mashed, we’ve all made mashed potatoes, and in this recipe you are simply making mashed potatoes with brown butter, super easy!  The scallop preparation is no different than pan frying any other type of breaded fish, and they take only minutes to cook. Both recipe elements are probably something you’ve already done, so get started and surprise your family tonight.

In this recipe I used scallop size 15 per pound, but feel free to use bigger if you can find them and adjust the cooking time accordingly. Because I live in the Alberta foothills “fresh seafood” is a relative term. It’s usually “freshly unthawed” for me, as the primary choice of fresh seafood is a half an hour drive and quite expensive and even then I question the label “fresh”. While I am not promoting frozen seafood, it is at times all I can get my hands on with relative ease. For those of you living in coastal communities I would expect you to delight in a recipe like this and use local fresh seafood. Yes, I’m jealous, but hey, I live in prime beef country!!  We’ll talk about that later.

Recipe Source: Compelled To Cook

 

Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
Pistachio Crusted Scallops on Brown Butter Mashed
Print Recipe
Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Pistachio Crusted Scallops on Brown Butter Mashed are tender scallops coated with pistachios and served on brown butter mashed potatoes.
Pistachio Crusted Scallops on Brown Butter Mashed
Print Recipe
Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
30 minutes
Ingredients
Brown Butter Mashed Potatoes
Pistachio Crusted Scallops
Servings: people
Instructions
Brown Butter Mashed Potatoes
  1. In a small sauce pan over medium heat melt butter until foamy. Continue to heat until milk solids start to brown, swirling or stirring often. Once they start to brown remove from heat as they will continue to brown slightly off the heat. Set aside.
  2. In a large pot cook potatoes in salted water until fork tender, approximately 20-25 minutes depending on size. Drain well and return to low heat to dry slightly. Mashed until smooth. Add 4 Tbsp of brown butter, sour cream, milk, salt and pepper and mash until well combined and smooth. Keep warm over low heat.
Pistachio Crusted Scallops
  1. While potatoes are cooking prepare the coating by combining pistachios, bread crumbs, salt, and pepper in a mini food processor or grinder. Pulse until small crumbs form and transfer to shallow dish. Set aside. Whisk egg with 1 Tbsp of water, set aside.
  2. Preheat a medium size non stick sauté pan over medium low heat, add oil. Dunk one flat side of scallop into egg wash and then into pistachio bread crumb mixture, pressing lightly to adhere coating. Place coating side down in pan, repeat with remaining scallops. Cook for 3 minutes, adjusting heat to attain a golden brown colour on coating. Using a flat spatula turn scallops and continue to cook for an additional 2-3 minutes or until an internal temperature of 160℉ is reached.
  3. Place a bed of brown butter mashed onto plate and top with 3-4 scallops, drizzle with brown butter and serve immediately.
Spicy Shrimp and Potatoes

Spicy Shrimp and Potatoes

Today I am compelled to cook something spicy and satisfying for no better reason than it’s a rainy spring day. It’s just a little too miserable to BBQ but not cold enough for a full on baked cheese laden casserole. So this dish is just perfect for such a day. Spicy and hearty without being too heavy.

The flavourful sauce gets its depth from a reduction of white wine, clam juice and juice from the canned tomatoes. Don’t be afraid to BAM it up a little more by adding more chill flakes. The 1/4 tsp in this recipe just adds a little bite so if you can handle the heat, go for it!

The extra time in this recipe is dedicated to the sauce which took longer than needed because I had to deal with the onions. My husband HATES onions and over the years I have done everything from chopping so small you can’t tell they are there, leaving them so large he can pick them out or not using them at all. Yes, it is very difficult for me to cook in this manner, but I guess that’s love.

For this recipe I added an extra step to puree part of the tomato mixture which included the onions. While my motivation for this step was my husbands dislike of the onion it did give the sauce extra body and in the end was a very good adaptation.

 

Spicy Shrimp and Potatoes
Print Recipe
Tender shrimp in a flavourful tomato sauce.
Servings Prep Time
4 10 minutes
Cook Time
65 minutes
Servings Prep Time
4 10 minutes
Cook Time
65 minutes
Spicy Shrimp and Potatoes
Print Recipe
Tender shrimp in a flavourful tomato sauce.
Servings Prep Time
4 10 minutes
Cook Time
65 minutes
Servings Prep Time
4 10 minutes
Cook Time
65 minutes
Ingredients
Servings:
Instructions
  1. Heat oil in a large skillet, add onions and sauté until soft, about 10 minutes. Add paprika, stir and cook for 2 minutes. Add half of the canned tomatoes and cook uncovered for 10 minutes. Pour mixture into blender or food processor and blend until almost smooth.
  2. Pour blended mixture back into skillet and add remaining tomatoes, garlic and wine and cook uncovered until reduced, about 20 minutes.
  3. Add water, clam juice and potatoes and cook covered until potatoes are just tender, 10-15 minutes depending on size.
  4. Stir in salt, sugar, pepper and chili flakes, adjust seasoning and consistency by adding a little more water if necessary.
  5. Add shrimp and cook uncovered for about 3 minutes depending on size. Serve immediately with crusty bread. Enjoy!
Recipe Notes

For this recipe I used shrimp size 21-25 per pound.  The acid in the tomato will help cook the shrimp so there's no need to cook longer than a few minutes.

Recipe Source: Adapted from Shrimp and Fingerlings in Tomato Broth, February 2009