Creamed Pistachio, Seared Scallops, Roasted Corn Salsa
7 tablespoons Olive oil, divided
¼ White onion, peeled and very finely sliced
1 Large garlic clove, finely sliced
1 Medium celery stalk , finely chopped
3/4 cup Chicken stock
1/2 cup Pistachios, shelled
1 teaspoon Kosher salt
¼ teaspoon Freshly ground black pepper
2 ears Fresh corn, husked
1 tablespoon Thinly sliced ginger
½ cup Peeled and finely chopped cucumber
1 cup Halved cherry tomatoes
Salt and pepper
14-16 ounces Dayboat scallops (3-4 scallops per serving)
Micro-celery for garnish
In a saucepan, warm 3 tablespoons olive oil over medium heat. Add the onion, garlic and celery and sauté until softened, about 5 minutes. Add the chicken stock, pistachios, salt and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes. Transfer ingredients to a blender and blend on high speed until smooth and creamy; set aside.
Place an ear of corn on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting corn off from the cob at about two-thirds the depth of the kernels. Continue cutting corn off the cob until all the corn is removed. Repeat with the remaining cob of corn. You should have 1–1/2 to 2 cups of raw corn kernels.
In a sauté pan, warm 2 of the remaining tablespoons of olive oil over medium heat. Add the raw corn kernels and ginger. Cover and cook for 3-4 minutes or until the corn is caramelized. Add the cucumber and cherry tomatoes and sauté for an additional 1-2 minutes. Season with salt and pepper to taste; set aside
Sprinkle scallops liberally with salt and pepper. Warm 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the scallops and sauté for about 1–1/2 minutes on each side, or until nicely browned.
Spoon a large strip of pistachio cream on each plate. Place 3-4 scallops on top and cover with the corn-tomato sauce. Garnish with micro-celery and serve immediately.
Chef / Owner, Piperade and Bocadillos, Williams-Sonoma Catering, San Francisco, California
Co-owner, Clos Pissara Winery, Catalonia, Spain
Member, Maitre Cuisinier de France
Recipient of Chevalier du Merite Agricole
“Pistachios grown here in California, not far from San Francisco, are superior in color and taste. I love to use pistachios because not only are they a great thing visually, they are healthy, too. They can go in toppings, fillings and soups. They’re buttery in flavor, but the lowest in fat, actually.”