P is for pistachios

Simona is always trying to get me to make something light, but flavorful. I am always looking for, well - fatty, salty, and starchy goodness. Here's my version of a compromise: pistachio-encrusted scallops over papaya and tangerine risotto. Presto - best of both worlds. Please enjoy (I did).

Ingredients:

Scallops
1 tblsp. olive oil
6 bay scallops
1 cup crushed pistachios
Salt and pepper
2 tsp. paprika

Papaya and Tangerine Risotto:
2 cups vegetable stock
1 cup cream (or half- and half)
2 tblsp. butter
1/2 cup diced onion
1 cup arborio rice
2 cloves minced garlic
1 papaya, diced
2 tangerines, diced

Triple Pepper Sprout Hash
1 tblsp. olive oil
1/2 each red, yellow, and green pepper, julienned
Salt and freshly ground black pepper
1/4 cup alfalfa sprouts


Preparation:

In risotto pan, melt butter (and a little olive oil to keep it from burning). Add onion, caramelizing until slightly translucent. Slowly add the rice to the pot, stirring constantly to avoid sticking, for about 2 minutes. Add garlic. Slowly add the stock and half-and-half to rice, stirring constantly to avoid sticking until the liquid is absorbed. Add the diced papaya and tangerine. Add salt and pepper, to taste.

Roll edges scallops in pistachios. Dust with Paprika. Sear pan with oil for 1 minute (or 2 - 3, if you like your scallops less rare). Season with salt/pepper, to taste.
While scallops are searing, add oil to pan and and saute peppers. Season with salt and pepper, to taste. (as always, I like a little lemon). Remove from pan, and toss with sprouts.

Serve scallops atop risotto, peppers atop scallops.