Toni’s Arugula Salad with Pistachio-Crusted Scallops

Toni’s Arugula Salad with Pistachio-Crusted Scallops

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July 10, 2012

Adapted (slightly!) from Come n' Get It! The Calgary Stampede Centennial Cookbook, submitted by Toni Dixon, Director, Calgary Stampede

  • Makes: Serves 4-6.


6-12 scallops

2 Tbsp. mayo

1 tsp. wasabi paste (optional)

1/4-1/2 cup shelled pistachios, chopped or crushed

1 tub arugula

1 ripe avocado, pitted and sliced

Mango Salsa

1 mango, pitted and diced

a handful of flat-leaf parsley, chopped

1 jalapeno pepper, seeded and minced

a small chunk of purple onion, finely chopped

juice of half a lime

pinch salt

Key Lime Dressing

1 cup fresh arugula

1/4 cup lime juice

1/2 cup canola or grapeseed oil

2 Key limes, halved and squeezed

2 tsp. grainy Dijon

1 1/2 tsp. honey

pinch cayenne pepper (optional)

pinch of salt and freshly ground black pepper


1Make the salsa and dressing first: toss all the salsa ingredients together in a bowl and set aside. Place all the dressing ingredients in a blender (or tall container if you have a hand-held immersion blender) and whiz until smooth and emulsified. It will be a creamy pale green.

2Pat the scallops dry with a paper towel and heat a heavy skillet over medium-high heat with a drizzle of canola oil. Mix the mayo and wasabi paste and spread over each scallop; place the pistachios in a shallow dish and dip the scallops in to coat on both sides. Sear in the skillet for a minute or two per side, or just until cooked. Set aside on a plate.

3Arrange the arugula on a platter and place the salsa and avocado over top. Set the cooked scallops on top, along with any rogue pistachios from the pan, and drizzle with dressing. Serve immediately.


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