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Toni’s Arugula Salad with Pistachio-Crusted Scallops

Yields1 Serving

 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
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.