Arugula Salad with Pistachio Crusted Scallops

Name: Arugula Salad with Pistachio Crusted Scallops
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 1/4 cup Shelled Roasted Pistachios (can use salted or unsalted - adjust added salt accordingly); 1 Lemon (zest and juice); Salt (to taste - adjust based on pistachios); Black Pepper (to taste); 1 tbsp Avocado Oil (or other high-smoke point oil); 8 oz Scallops (thawed and pat dry); 5 oz Arugula; 2 tbsp Extra Virgin Olive Oil; 1/4 cup Shaved Parmesan (I used a vegetable peeler to shave strips from a block of parmesan)

5 steps

Prep:15minCook:7min

A simple, bright, and nutty salad that can be served as an appetizer or a main dish.

Updated at: Sat, 23 Nov 2024 22:25:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories427.1 kcal (21%)

Total Fat32.6 g (47%)

Carbs14 g (5%)

Sugars3.1 g (3%)

Protein22.4 g (45%)

Sodium1077.8 mg (54%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupPistachios

Shelled, Roasted, can use salted or unsalted - adjust added salt accordingly

1lemon

zest and juice

Salt

to taste adjust based on pistachios

black pepper

to taste

1 TbspAvocado Oil

or other high-smoke point oil

8 ozScallops

thawed and pat dry

5 ozarugula

2 Tbspextra virgin olive oil

¼ cupParmesan

Shaved, I used a vegetable peeler to shave strips from a block of parmesan

Instructions

Step 1

Chop pistachios with a chef's knife or pulse in food processor until they are the size of crumbs. In a bowl, mix the chopped pistachios, zest of 1/2-1 lemon as desired, and salt to taste. Set aside.

Step 2

Add arugula to a large bowl. Drizzle with the juice of 1/2-1 lemon as desired. Season to taste with salt and pepper. Drizzle in olive oil. Add shaved parmesan. Toss together well.

Step 3

Season scallops on both sides with salt and pepper. Heat avocado oil in a pan over medium high heat. Once hot, add scallops and cook 2-3 minutes. Flip and cook another 2 minutes.

Step 4

Immediately toss scallops into the bowl with the pistachio mixture to coat well on both sides.

Step 5

Plate the arugula salad with the pistachio crusted scallops served on top. Serve with additional lemon zest/juice as desired.

View on Carol Bee Cooks

↑Support creators by visiting their site 😊