Pistachio Crusted Scallops with Chardonnay Cream

Recipe adapted from CityGirlChicago.com. Serves 2-4.

INGREDIENTS

For the scallops:

1 pound scallops

Salt and pepper to taste

½ cup pistachios, finely ground

2 tablespoons grapeseed oil

For the sauce:

2 tablespoons butter

2 shallots, minced

1 teaspoon curry powder

1 cup chardonnay

1 cup heavy cream

2 tablespoons chives, minced

Salt and pepper to taste

METHOD

Scallops:

1. Season the scallops with salt and pepper. Press one side of each of the scallops in the ground pistachios.
2. Heat a sauté pan over medium high heat and add the grapeseed oil. Sear scallops on the pistachio crusted side first until golden brown, about 1-2 minutes. Flip and repeat. Continue to cook until the scallop is just cooked through.
3. Serve with cream sauce (procedure follows).

Sauce:

1. Heat a sauce pan over medium heat and add the butter.
2. Gently sauté the shallot until translucent, about 2 minutes.
3. Add the curry powder and sauté for 1 additional minute.
4. Add the wine and bring to a boil; reduce the heat to a simmer and reduce the wine by half.Stir in the cream and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes.
5. Stir in the chives and season to taste with salt and pepper.

A couple tips for cooking scallops beautifully: 1) Make sure they are well dried before searing. 2) They are done when they lose all translucency and are no longer soft to the touch.