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Pistachio Crusted Scallops, Za'atar Bean Puree, Cilantro Oil and Tomato and Prune Jam


This dish is a perfect balance of sweet and earthy. Pistachios are a perfect accompaniment for the scallops and give them a really nice texture. Then they're placed on a lovely bean puree made fragrant and slightly exotic with za'atar and it's all rounded with the sweetness of the tomato and prune jam and the brightness of the cilantro oil. Don't leave out any of the elements, they really all work beautifully together.

Here's what you'll need

  • 12 scallops
  • 1 tbsp honey
  • 1 tbsp dijon mustard
  • 1 lemon (juiced and zested)
  • 1 cup pistachios (shelled)
  • 4 prunes (chopped)
  • 4 roasted tomatoes (chopped)
  • 4 cherry tomatoes (cut in half)
  • 2 cloves roasted garlic
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 can white beans
  • 1 small onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 cup chicken stock
  • ¼ cup cream
  • 3 tbsp za'atar spice mixture (any Middle Eastern shop will sell this)
  • 2 tbsp cilantro (finely chopped)
  • salt and pepper to taste
  1. start with the bean puree, sautee onions and garlic in a bit of olive until slightly browned and fragrant

  2. add the beans, chicken stock, cream and za'atar and simmer until 80% of the liquid is gone

  3. blitz in a food processor with lemon until smooth, season and set aside

  4. now the jam, toss the tomatoes (roasted and cherry), prunes, roasted garlic, sugar and lemon juice into a sautee pan with a splash of water and simmer 5 to 8 minutes until soft and the water has evaporated, season and then set aside

  5. in a food processor, toss the pistachios and blitz a minute or two or until chopped but not too long as you'll end up with a paste

  6. tip into a small bowl and stir in the mustard, lemon juice and honey and season

  7. Pistachio Crusted Scallops, Za'atar Bean Puree and Tomato and Prune Compote

  8. now the cilantro, chop it up finely and mix with enough olive oil to just cover

  9. now the scallops, season well with salt and pepper on both sides and brown in a really hot pan for one minute on one side

  10. remove from the pan, and place into a baking dish (seared side up)

  11. carefully spoon on the pistachio mixture onto each one and pop under the broiler for a minute or until the crust is slightly browned

  12. smear the bean puree onto a warmed plate, and sprinkle more of that lovely za'atar spice

  13. Pistachio Crusted Scallops, Za'atar Bean Puree and Tomato and Prune Compote

  14. place the scallops on the puree, and spoon on the tomato prune jam and dot on the cilantro oil..ta da!!

  15. Pistachio Crusted Scallops, Za'atar Bean Puree and Tomato and Prune Compote
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