Name: Scallops with Pistachio Vinaigrette (Brochetas de Vieiras con Vinagreta de Pistachos)
Yield: Makes 6
Cuisine: Spanish
Ingredients: ⅓ cup lightly toasted unsalted pistachios, finely chopped or coarsely ground; 2 tablespoons minced chives; A handful of baby lettuces, for garnish; Coarse salt (kosher or sea) and freshly ground black pepper; 18 sea scallops; ⅓ cup light olive oil, plus more for brushing the scallops; 1 small pinch of sugar; 2 teaspoons fresh lemon juice; ½ cup Txakolí (a Basque white wine) or Portuguese Vinho Verde; 2 tablespoons white wine vinegar; 1 tablespoon minced shallot; 1 medium-size garlic clove, crushed with a garlic press

Preparation info

Makes
6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Inspired by a recipe of the great Basque chef Juan Mari Arzak, these brochettes make a super-stylish tapa. Though Arzak makes them with squid, I find that the pistachios in the vinaigrette perfectly echo the sweet nuttiness of scallops. The vinaigrette is also delicious with shrimp or squid.

Ingredients

½ cup Txakolí (a Basque white wine) or Portuguese Vinho Verde
2 tablespoons white wine vinegar

Method

Place the wine in a small saucepan over medium-high heat and cook until reduced to about ¼ cup, 5 to 7 minutes. Transfer the wine to a bowl and whisk in the vinegar, garlic, shallot, and lemon juice. Gradually whisk in the olive oil, then season the vinaigrette with the sugar and salt and pepper to taste. Let the vinaigrette stand while you prepare the scallops.

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