Capesante in crosta di pistacchi con burro all’arancia (Pistachios crusted scallops with orange butter) by La Locanda
INGREDIENTS
• 12 king scallops, clean and dried • 50 g fine crushed pistachios • 2 fresh oranges • 120ml white wine
• 1 shallot, finely chopped • 250g cold unsalted butter • Salt and pepper
METHOD
Sauce 1. Zest one orange (save half for the pistachio mix) 2. Juice the two oranges 3. Put the juice, zest, wine and shallot in a sauce pan on medium high heat, cook until a syrup is formed 4. Bring to low heat and whisk in 225g of butter continuously and vigorously one table spoon a time 5. Butter is the only emulsifier for this sauce, so add it slowly, continuously stirring, do not let the sauce boil 6. Keep warm
Scallops 1. Mix in a bowl the pistachio with the orange zest 2. Season scallops well 3. Put the 25g butter left in a saucepan, when hot add the scallops and sear for about 2 minutes on each side 4. Transfer the scallops into the pistachio mix turn and toss the scallops until they are coated on all the sides Plating 1. Place the sauce on the plate, gently add the scallops and serve
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