Creamed Pistachio, Seared Scallops, Roasted Corn Salsa | American Pistachio Growers

Ingredients

• 7 tablespoons Olive oil, divided
• ¼ White onion, peeled and very finely sliced
• 1 Large garlic clove, finely sliced
• 1 Medium celery stalk , finely chopped
• 3/4 cup Chicken stock
• 1/2 cup Pistachios, shelled
• 1 teaspoon Kosher salt
• ¼ teaspoon Freshly ground black pepper
• 2 ears Fresh corn, husked
• 1 tablespoon Thinly sliced ginger
• ½ cup Peeled and finely chopped cucumber
• 1 cup Halved cherry tomatoes
• Salt and pepper
• 14-16 ounces Dayboat scallops (3-4 scallops per serving)