Arugula Salad with Pistachio Crusted Scallops

5 from 1 vote

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.

Prep Time20

Cook Time5

Total Time25

Course: Appetizer, Main Course, Salad

Cuisine: American

Keyword: 30 Minutes or Less, Arugula, Quick and Easy, Salad, Scallops

Servings:

Author: Carolyn Stilwell

Equipment

Pan I like using stainless steel to get a good sear on my scallops
Chef Knife

Ingredients

1/4 cup Roasted & Salted Pistachios can use unsalted but adjust additional salt accordingly
1 Lemon zest and juice
Kosher Salt to taste
Black Pepper to taste
5 oz Arugula
2 tablespoon Extra Virgin Olive Oil
1/4 cup Shaved Parmesan I used a vegetable peeler to shave strips from a block of parmesan
1 tablespoon Avocado Oil or other high-smoke point oil
8 oz Scallops fully thawed if frozen

US Customary - Metric

Instructions

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.
1/4 cup Roasted & Salted Pistachios, 1 Lemon, Kosher Salt, Black Pepper
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.
1 Lemon, 5 oz Arugula , 2 tablespoon Extra Virgin Olive Oil, 1/4 cup Shaved Parmesan
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.
1 tablespoon Avocado Oil, 8 oz Scallops
Immediately transfer the cooked scallops into the bowl with the pistachio mixture. Gently toss to coat the scallops evenly on both sides.
Plate the arugula salad and top with the pistachio-crusted scallops. Finish with extra lemon zest and juice, if desired. Serve immediately.

Video

@carolbeecooks
Have dinner on the table in about 20 minutes with this bright and fresh arugula salad 🥗 #salad #saladtok #easyrecipe #scallops
♬ Flashing Lights - Kanye West

Nutrition