Ingredients
Serves 6 as pintxo portions18 scallops
600g pistachio
225g cream cheese
150g thickened cream
75g lime juice
Green tobasco - to taste
Salt and pepper - taste
60g extra virgin olive oil
4 pears
Method
Pistachio Crema
In a food processor pulse pistachio nuts to a course meal.
Gradually add thickened cream until smooth and transfer to a mixing bowl.
Season with salt and pepper and add green tabasco to flavour.
Scallops
Clean scallops.
Note - if frozen do not defrost under running water
Scallops should be room temperature
Preheat non-stick pan with 10ml oil.
Sear the scallops on one side once the pan is smoking (40 seconds or golden).
Turn and sear the other side the same and add a dollop of butter.
Place the scallops on a towel to rest.
Lightly chargrill a slice of pear per scallop.
To serve:
Serve as a Pintxo (Pintxo is simply the Basque style of tapas).
Place 2 dollops of pistachio crema on a small plate.
Stack with scallops and lightly season.
Top with pear.