This is the perfect soup for a fresh spring evening. It warms up your heart and opens up your belly. Believe me, you won’t regret trying the combination of Scallops, Pistachio and Squash.

I love squash. I love scallops. I love pistachios. Why not trying to combine all of them together? The result was AWESOME! This dish was super quick to make, for real, and incredibly tasty.

I used the pistachio pesto recipe from my previous post, and everything combines was just delicious. The colours were just amazing and the texture just perfect. As it is still not so warm here in Scotland, we really feel we still need warming dinners. A real delicacy!

“Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class.”
Jeff Smith

Buttery Scallops with Pistacchio Pesto on Squash Soup

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Italian

Servings 2 people

Equipment

sauce pan
electric blender
frying pan

Ingredients

1/2 Butternut Squash
2 Carrots
1 Scallion
6-8 Scallops
1-2 tbsp Pistachio Pesto
1/2 Lemon or Lime Juice
to taste Rosemary
to taste Salt and Pepper
as required Butter
as required Olive Oil

Instructions

Heat up some olive oil in a sauce pan and brown the finely cut scallion. When brown, add the squash and the carrots cut into pieces and let them brown a bit. Cook until tender, for about 15 min, adding hot water every now and then. Season with rosemary, salt and pepper.
In the meantime, prepare the pistachio pesto as from my previous recipe. Warm up the butter on a frying pan and cook the scallops. They should fry 1-2 min each side. Add some extra butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce.
Blend the soup, adding some extra water in case it results too dense. Divide the soup in two plates and garnish with the scallops and pistachio pesto. Enjoy warm!

Keyword carrots, pistacchio, pistachio, scallops, soup, squash