Recipe: Pistachio Blueberry Encrusted Scallops

Source: Facebook
Source: Facebook

MYRTLE BEACH, SC (WMBF) - Today on WMBF News at  4 p.m., Louie Gelormini, the chef at Fishmonger Seafood, stopped by to show how to prepare and season fish that tastes as good as it looks.

Here is the recipe for the dish he prepared:

Pistachio Blueberry Encrusted Scallops

2 scallops

1 cup shelled pistachios

½ cup blueberries

3 tablespoons olive oil

Crush pistachios with mallet or in food processor.

Combine with blueberries.

Dip scallop in crust one at a time.

Put encrusted scallop on pan over medium heat (stove top) for two and a half minutes.

Flip and let scallop continue to cook for another minute.

Place scallops on bed of greens.

Thai Vidalia Vinagrette Dressing

2 Vidalia onions

3 tablespoons olive oil

1 Thai chili pepper

Crushed red pepper flakes

½ cup red wine vinaigrette

¼ cup parsley

1 cup sour cream or yogurt

Chop onions into large pieces (about the size of golf ball)

Drizzle olive oil on baking sheet.

Put onions on baking sheet with oil in oven at 350 degrees.

Cook until golden brown.

Let onions sit and cool.

Grind onions and chili pepper in food processor.

Add red pepper flakes.

Add red wine vinaigrette.

Add parsley.

Add sour cream or yogurt.

Drizzle dressing over scallops and bed of greens.

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