Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 pound Scallops
1/2 pound Medium prawns, shelled
1 tablespoon Butter or margarine
Pistachio Orange Sauce (recipe follows)
2 tablespoons Shelled, natural American pistachios, chopped
1 tablespoon Sliced garlic
1/4 cup Chopped fresh herbs, such as thyme or tarragon
1/2 cup Diced onion
1 1/2 cups Dry white wine
1/2 cup Fresh orange juice
2 tablespoons Butter or margarine
2 tablespoons Flour
1/2 cup Heavy cream
1 tablespoon Grated orange peel
1/3 cup Shelled, natural American pistachios
Salt and fresh ground pepper, to taste
Sauté scallops and prawns gently in butter in skillet about 4-6 minutes or until cooked through but still tender. Divide into 4 warmed, individual ramekins or a single shallow baking dish. Spoon Pistachio Orange Sauce over. Garnish with chopped pistachios.
Pistachio Orange Sauce:
Combine garlic, herbs, onion, wine and juice in saucepan. Bring to boil and boil uncovered at high heat for about 10 minutes. Strain into 1 cup measuring cup and add water if less than 1 cup. Melt butter in saucepan, stir in flour then gradually stir in cream, hot wine mixture and the orange peel. Cook, stirring, until sauce comes to a boil and is thickened. Stir in pistachios. Season with salt and pepper.