Scallops and Pistachio Pesto

Updated at: Sat, 09 Mar 2024 21:56:51 GMT

Step 1

Preheat oven to 450° Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut potatoes into 1/2" dice. Zest lemon, halve, and juice. Mince parsley, leaves and stems. Mince garlic Coarsely chop pistachios. Pat scallops dry, and season both sides with a pinch of salt and pepper.

Step 2

Place potatoes and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, seasoned salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer. Roast in hot oven until lightly browned, 15-18 minutes.

Step 3

In a mixing bowl, combine pistachios, parsley, Parmesan, garlic, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. In another mixing bowl, combine sour cream, 1/4 tsp. lemon zest, 1 tsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Step 4

Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

Step 5

Add potatoes, brussels and scallops to a bowl. Top with pesto, sour cream mixture and extra parmesan.

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