Scallops with pistachio vinaigrette (Brochetas de vieiras con vinagreta de pistachios) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 41) by Anya Von Bremzen

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • L.Nightshade on August 04, 2015

    This dish is in the tapas section, but we had it as a main course. The vinaigrette is made by reducing white wine, then adding white wine vinegar, crushed garlic, minced shallot, lemon juice, olive oil, a pinch of sugar, salt, and pepper. The scallops are cooked on the grill on skewers. Although our fire was roaring hot, the scallops cooked through, but had no color, so I threw them in a very hot pan for a minute, just to get a little sear on them. The dressing, chives, and chopped pistachios are dabbed/drizzled over the scallops. In spite of a few little glitches here and there for me, this was a reasonably attractive and very tasty dish. If I made it again, I’d just do the scallops in a pan to begin with, and do away with the grilling. http://chowhound.chow.com/topics/1020811?commentId=9670873#9670873

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