Pistachio Crusted Scallops on Brown Butter Mashed
Tender scallops crusted with pistachios and served on brown butter mashed potatoes.
    Servings Prep Time
    4people 15minutes
    Cook Time
    30minutes
    Servings Prep Time
    4people 15minutes
    Cook Time
    30minutes
    Ingredients
    Brown Butter Mashed Potatoes
    Pistachio Crusted Scallops
    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.

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