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Pan Seared Pistachio Encrusted Scallops over Papaya and Tangerine Risotto with a Triple Pepper Sprout Hash Recipe

Pan Seared Pistachio Encrusted Scallops over Papaya and Tangerine Risotto with a Triple Pepper Sprout Hash Recipe

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Pan Seared Pistachio Encrusted Scallops over Papaya and Tangerine Risotto with a Triple Pepper Sprout Hash

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Ingredients:

Serving

1 tbsp olive oil
6 (10/20 or colossal ) scallops
1 cup fine and roughly chopped pistachios
salt and freshly ground black pepper
papaya and tangerine risotto, recipe follows
triple pepper sprout hash, recipe follows

Directions:

In a flat-bottomed saute pan, add the oil and heat. Roll outer edges of the scallops in the crushed pistachios. Sear in a hot pan for 1 minute (will give you a medium rare temperature). Season with salt and pepper, to taste.
Spoon the risotto onto 2 plates. Top with the scallops and then the hash. Serve immediately.
Papaya and Tangerine Risotto:
2 cups vegetable stock
1 cup heavy cream
2 tablespoons butter
1/3 cup diced onion
1 cup arborio rice
Pinch diced garlic
1 papaya, peeled and diced
2 tangerines, peeled and diced
Salt and freshly ground black pepper
Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is al-dente . Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy.
Triple Pepper Sprout Hash:
1 tablespoon oil
1 each red, yellow, and green pepper, cored, seeded, and julienned
Salt and freshly ground black pepper
1/4 cup alfalfa sprouts
In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	427.68 Kcal (1791 kJ)
Calories from fat	327.76 Kcal
		% Daily Value*
Total Fat	36.42g	56%
Sodium	183.63mg	8%
Potassium	632.62mg	13%
Total Carbs	18.71g	6%
Sugars	4.92g	20%
Dietary Fiber	6.9g	28%
Protein	12.55g	25%
Vitamin C	4.2mg	7%
Iron	3.2mg	18%
Calcium	88mg	9%

Amount Per 100 g
Calories	457.9 Kcal (1917 kJ)
Calories from fat	350.92 Kcal
		% Daily Value*
Total Fat	38.99g	56%
Sodium	196.61mg	8%
Potassium	677.32mg	13%
Total Carbs	20.04g	6%
Sugars	5.27g	20%
Dietary Fiber	7.38g	28%
Protein	13.44g	25%
Vitamin C	4.5mg	7%
Iron	3.4mg	18%
Calcium	94.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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