Arugula Salad with Pistachio Crusted Scallops

Tender seared scallops coated in a zesty pistachio crust, served over a fresh lemony arugula salad. A light, elegant meal that's perfect for a special occasion or an easy weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the pistachios with a chef’s knife or pulse them in a food processor until they resemble coarse crumbs. In a bowl, combine the chopped pistachios, the zest of ½ a lemon (add more to taste), and a pinch of salt. Set aside.

Step 2

Add the arugula to a large bowl. Drizzle with the juice of ½ a lemon (more if you like it brighter) and season with salt and pepper. Drizzle in the olive oil then add shaved Parmesan. Toss everything together until well combined.

Step 3

Pat the scallops dry and season both sides with salt and pepper. Heat avocado oil in a pan over medium-high heat. Once hot, add the scallops and cook for 2–3 minutes on the first side until golden brown. Flip and cook for another 2 minutes, or until just cooked through.

Step 4

Immediately transfer the cooked scallops into the bowl with the pistachio mixture. Gently toss to coat the scallops evenly on both sides.

Step 5

Plate the arugula salad and top with the pistachio-crusted scallops. Finish with extra lemon zest and juice, if desired. Serve immediately.

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