Scallops Au Gratin with Pistachios
Yield
Ingredients
Pistachio Cream
200 g unroasted American pistachios
100 g water
Salt
Scallops
12 well washed scallops in half shell
110 g ambient temperature butter
110 g breadcrumbs
60g chopped American pistachios
20g parsley
15g egg white
Salt and pepper
Instructions
Pistachio Cream
Combine the two ingredients and blend until smooth and homogeneous.
Blend the chopped pistachios with the breadcrumbs and herbs, add the soft butter, egg white and salt to taste. Roll out the mixture between two sheets of baking paper to a height of 3 mm and place in the freezer. Cut out with a 3 cm round pastry cutter and keep in the freezer.
Preheat the oven to 190°C with the grill function. Lay the scallops on a baking tray lined with baking paper, place a pistachio mixture disc on top of each mollusc, and bake for 8/10 minutes.
Plating
40 gr. of roasted American pistachio granules
Serve each scallop with a spoonful of pistachio cream and place some pistachio granules on the coral.
