It’s too hot for words today, and besides, any words I do have must be reserved for actual paycheck-type work, assignments that come from editors and have deadlines and some days feel a little like homework. OK, a lot. Not that I’m complaining. If I didn’t have homework looming, I’d never get things like laundry and dusting done. Wait – I don’t.
I came across this recipe in the Calgary Stampede Centennial Cookbook, which seemed fitting this week. It’s the sort of thing I’d most often flip by, but this time I decided to give it a go, and was glad I did. The seared scallops (I skipped the wasabi) were divine, and I’d never have thought to make a creamy dressing out of fresh peppery arugula and Key lime juice. I love an interesting salad, one that counts as dinner without feeling like “just a salad”, and this is one.
Don’t you think Stampede should have an intermission? Maybe a day or two? I vote yes.
Toni’s Arugula Salad with Pistachio-Crusted Scallops
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
1
Make 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.
2
Pat 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.
3
Arrange 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.
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
Directions
1
Make 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.
2
Pat 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.
3
Arrange 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.
Notes
Toni’s Arugula Salad with Pistachio-Crusted Scallops
Kerstin- superstore, co-op and Scarpone’s (the great Italian store) is where I purchase my arugula. Gonna have this tomorrow!! Some nice and ripe avocados need a recipe and this is it!! Thanks Julie!
I tried today to obtain a copy of the Stampede Centennial Cookbook at the Stampede Grounds, but to no avail. It isn’t sold in their souvenir shops and when I enquired about it, no one had heard about it. I called the Stampede office several times this afternoon, and to my surprise, no one I talked to had heard about it either. I mentioned that I learned about it through your website and said it was a shame that you were giving them free advertising for something they don’t know they have and they were missing an opportunity. I don’t think I’m going to go to the grounds again to get the cookbook at some obscure desk ‘by the artwork in the BMO centre”. Anyway, love your website & always look forward to see what dish you are making.
I tried this one too – and it was a perfect meal, wonderful flavours that my hubby moaned in delight over BUT!!!! keeping the flippin’ pistachio bits affixed to the scallops and not just becoming toasty crumbs in the bottom of the pan was horrible. Next time I’m just sauteing the scallops and sprinkling the crushed the pistachios on top and save the aggro. And yeah, for the amount of zip the wasabi added, if you haven’t got any, well, just fuggeddaboutit.
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I love how simple and versatile this recipe is! I usually have all these pantry staples on hand, so it’s a perfect last-minute addition to a cheese board. I’m definitely going to try the za’atar and everything bagel mix version you suggested—those flavors sound like they would add such a great savory punch. The tip about rolling it out on an inverted baking sheet is also a total game-changer for getting that even, thin crust. Thanks for sharing such a practical and delicious snack idea!
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AuthorJulie
Sounds wonderful!
Toni has it going on. I knew I should have planted arugula in my garden plot:D
The salad looks lovely. I can’t believe you had time to post!
But I’m glad you did.
I would walk from Red Deer for this salad!!!
Looks divine Julie! Where can you get arugula in Calgary (if you didn’t grow your own)?
Kerstin- superstore, co-op and Scarpone’s (the great Italian store) is where I purchase my arugula. Gonna have this tomorrow!! Some nice and ripe avocados need a recipe and this is it!! Thanks Julie!
oh my freakin G!! that sounds yummy. hmm hmm hmm must get me some scallops.
Oh my, this looks fantastic!
There’s so much about this salad I love. Arugula, mango, pistachios, scallops… what a flavorful combination! And the photo is just mouth-watering.
I tried today to obtain a copy of the Stampede Centennial Cookbook at the Stampede Grounds, but to no avail. It isn’t sold in their souvenir shops and when I enquired about it, no one had heard about it. I called the Stampede office several times this afternoon, and to my surprise, no one I talked to had heard about it either. I mentioned that I learned about it through your website and said it was a shame that you were giving them free advertising for something they don’t know they have and they were missing an opportunity. I don’t think I’m going to go to the grounds again to get the cookbook at some obscure desk ‘by the artwork in the BMO centre”. Anyway, love your website & always look forward to see what dish you are making.
Made this tonite…but my darn pistachios kept burning…oh well, after I scraped them off, everything was delicious!!!!
What a perfect summer meal! I can’t wait to try this!!
I tried this one too – and it was a perfect meal, wonderful flavours that my hubby moaned in delight over BUT!!!! keeping the flippin’ pistachio bits affixed to the scallops and not just becoming toasty crumbs in the bottom of the pan was horrible. Next time I’m just sauteing the scallops and sprinkling the crushed the pistachios on top and save the aggro. And yeah, for the amount of zip the wasabi added, if you haven’t got any, well, just fuggeddaboutit.
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