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