Sea Scallop – Pistachio Crust with Wild Mushroom - Red Wine Fumet | American Pistachio Growers

Ingredients

• 4 Sea scallops large enough to cut in half
• Salt and pepper, as needed
• 2 ounces Butter
• 2 ounces Oil
• 1 pint Wild mushrooms, cleaned
• 2 Shallots, thinly cut
• 1 ounce Heavy cream
• 1 tablespoon Parsley washed and chopped finely
• 2 ounce Noilly Prat (dry vermouth)
• 2 tablespoons Scallop debris
• 1 clove Garlic, finely chopped
• 1 Shallot, thinly sliced
• ½ cup Red wine
• 1/3 cup Pistachios, shelled and skinned