Ingredients
1 tsp. fennel seeds
2 cloves garlic
1 cup shelled roasted unsalted pistachios
3 tbs. fresh tarragon
1/4 tsp. salt
2 tbs. olive oil
2 tbs sherry
2 tbs. lemon juice
1/4 cup fish stock
16 sea scallops.
Preparation
With a mortar and pestle crush garlic with fennel and salt. In a food processor process pistachios and tarragon until finely ground. Add garlic mixture, oil, sherry and lemon, and process to a paste. Add fish stock, process for a few seconds and transfer to a small saucepan and heat just until warm… do not allow to simmer as the tarragon will discolor. Heat a cast iron skillet till very hot, add a smear of olive oil and sear scallops until they are brown (2-3 minutes). Turn scallops and brown on the other side. Divide the pesto among 4 plates and place the scallops on top.
