Pistachio-Jalapeno Pepper Sauce
Served over Bay Scallops
This is an Argentinian sauce and quite delicious. We like to spice ours up with some jalapeno peppers for extra flavor and spicy heat!
Pistachio-Jalapeno Pepper Sauce
Ingredients
- 1 pound bay scallops
- ¼ cup pistachio nuts, shelled
- 1 jalapeno pepper, diced
- 1 teaspoon chili pepper oil
- 6 large fresh basil leaves, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon chili powder
- ¼ cup water
- Cooked noodles to serve
Cooking Directions
- Heat a large sauté pan to high heat and add chili pepper oil with pistachio nuts.
- Cook about 5 minutes, mixing often.
- Add jalapeno peppers and stir. Cook about 1 minute.
- Add garlic and stir for about 30 seconds.
- Transfer mixture to a food processor and add basil, chili powder and water. Pulse until processed but still chunky.
- Transfer sauce back to sauté pan and reduce heat to medium.
- Add scallops to pan and cook about 5 minutes, or until scallops are cooked through.
- Serve with noodles!