Scallops Au Gratin with Pistachios

Scallops Au Gratin with Pistachios





Pistachio Cream 

200 g unroasted American pistachios 

100 g water 




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



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. 

40 gr. of roasted American pistachio granules 

Serve each scallop with a spoonful of pistachio cream and place some pistachio granules on the coral.

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