Andiamo Cooking School: Pistachio Scallops

This recipe is courtesy of Chef Jim Oppat of Andiamo:

Pistachio Scallops



12        each                 Scallops, jumbo sea (dry packet)

As needed                   Salt and pepper

½         cup                  Pistachios, pulsed in food processor

1          fl. oz.               Olive oil

1          Tbls.                Butter



  1. Heat the olive oil and butter in skillet over medium heat.
  2. Dust the scallops with salt and pepper and crust on one side with chopped pistachios.
  3. Sear in hot skillet, the crusted side first, flip and finish cooking until the scallops are cooked medium, just warm in the center.
  4. Present around risotto below.
  5. Garnish with high quality shaved Parmigiano Reggiano.



Root Vegetable Risotto




2          oz                    Leeks, diced

2          oz                    Celery, diced

6          oz                    Onion, diced

2          cloves              Garlic, minced

3          oz                    Butter

Pinch                           Saffron


14        oz                    Arborio rice, washed

1          cup                  White wine

4-5       cups                 Stock or broth


4          oz                    Parmesan cheese

8          oz                    Butternut squash, diced and roasted

8          oz                    Spinach, fresh baby


As needed                   Salt and pepper to taste

As needed                   Parmesan cheese




  1. Place the butter in a thick heavy bottom pot and sweat the celery, onions, leeks, garlic and saffron until the onions are transparent.
  2. Add the rice, stir it well.  Cook until lightly toasted and nutty aroma is present.
  3. Deglaze with the white wine.
  4. Add 1/3 of the stock while stirring frequently until the stock is absorbed.
  5. Add the remaining stock in two or more additions stirring frequently.
  6. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy.
  7. Add the shrimp, mushrooms, tomatoes and asparagus, cover and let steep until the seafood is cooked.
  8. Finish the risotto with the black truffle slices, then adjust the seasoning and texture with salt, pepper and parmesan cheese before service.