Pistachios-Crusted Scallops with Fennels and Peach Salad | American Pistachio Growers

Ingredients

• ½ pound Fennel, thinly julienned
• 5 ounces Peaches, peeled and thinly julienned
• 5 tablespoons Lemon olive oil
• 1 tablespoon Sherry vinegar
• Salt and pepper to taste
• 4 tablespoon Chopped fresh mint
• Zest of large Meyer lemon
• Juice of Large Meyer lemon
• 5 tablespoon Pistachio oil
• 1 tablespoon Penrod liquor
• 3 tablespoons White balsamic vinegar (much less sweet than the red)
• 1 Egg white
• 12 ounces Scallops or 5 large diver scallops (1 scallop per portion)
• 5 ounces Pistachios, coarsely chopped
• 2 tablespoon Unsalted butter
• 1 tablespoon Vegetable oil