Toni’s Arugula Salad with Pistachio-Crusted Scallops
StandardJuly 10, 2012by Julie13 Comments
It’s too hot for words today, and besides, any words I do have must be reserved for actual paycheck-type work, assignments that come from editors and have deadlines and some days feel a little like homework. OK, a lot. Not that I’m complaining. If I didn’t have homework looming, I’d never get things like laundry and dusting done. Wait – I don’t.
I came across this recipe in the Calgary Stampede Centennial Cookbook, which seemed fitting this week. It’s the sort of thing I’d most often flip by, but this time I decided to give it a go, and was glad I did. The seared scallops (I skipped the wasabi) were divine, and I’d never have thought to make a creamy dressing out of fresh peppery arugula and Key lime juice. I love an interesting salad, one that counts as dinner without feeling like “just a salad”, and this is one.
Don’t you think Stampede should have an intermission? Maybe a day or two? I vote yes.
AuthorJulie
6-12 scallops
2 Tbsp. mayo
1 tsp. wasabi paste (optional)
1/4-1/2 cup shelled pistachios, chopped or crushed
1 tub arugula
1 ripe avocado, pitted and sliced
Mango Salsa
1 mango, pitted and diced
a handful of flat-leaf parsley, chopped
1 jalapeno pepper, seeded and minced
a small chunk of purple onion, finely chopped
juice of half a lime
pinch salt
Key Lime Dressing
1 cup fresh arugula
1/4 cup lime juice
1/2 cup canola or grapeseed oil
2 Key limes, halved and squeezed
2 tsp. grainy Dijon
1 1/2 tsp. honey
pinch cayenne pepper (optional)
pinch of salt and freshly ground black pepper
1
Make the salsa and dressing first: toss all the salsa ingredients together in a bowl and set aside. Place all the dressing ingredients in a blender (or tall container if you have a hand-held immersion blender) and whiz until smooth and emulsified. It will be a creamy pale green.
2
Pat the scallops dry with a paper towel and heat a heavy skillet over medium-high heat with a drizzle of canola oil. Mix the mayo and wasabi paste and spread over each scallop; place the pistachios in a shallow dish and dip the scallops in to coat on both sides. Sear in the skillet for a minute or two per side, or just until cooked. Set aside on a plate.
3
Arrange the arugula on a platter and place the salsa and avocado over top. Set the cooked scallops on top, along with any rogue pistachios from the pan, and drizzle with dressing. Serve immediately.
Categoryone dish, salads, seafood
Ingredients
6-12 scallops
2 Tbsp. mayo
1 tsp. wasabi paste (optional)
1/4-1/2 cup shelled pistachios, chopped or crushed
1 tub arugula
1 ripe avocado, pitted and sliced
Mango Salsa
1 mango, pitted and diced
a handful of flat-leaf parsley, chopped
1 jalapeno pepper, seeded and minced
a small chunk of purple onion, finely chopped
juice of half a lime
pinch salt
Key Lime Dressing
1 cup fresh arugula
1/4 cup lime juice
1/2 cup canola or grapeseed oil
2 Key limes, halved and squeezed
2 tsp. grainy Dijon
1 1/2 tsp. honey
pinch cayenne pepper (optional)
pinch of salt and freshly ground black pepper
Directions
1
Make the salsa and dressing first: toss all the salsa ingredients together in a bowl and set aside. Place all the dressing ingredients in a blender (or tall container if you have a hand-held immersion blender) and whiz until smooth and emulsified. It will be a creamy pale green.
2
Pat the scallops dry with a paper towel and heat a heavy skillet over medium-high heat with a drizzle of canola oil. Mix the mayo and wasabi paste and spread over each scallop; place the pistachios in a shallow dish and dip the scallops in to coat on both sides. Sear in the skillet for a minute or two per side, or just until cooked. Set aside on a plate.
3
Arrange the arugula on a platter and place the salsa and avocado over top. Set the cooked scallops on top, along with any rogue pistachios from the pan, and drizzle with dressing. Serve immediately.
Toni’s Arugula Salad with Pistachio-Crusted Scallops
IngredientsDirections
About Julie
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