Pistachio Egg Puffs with Shrimp and Scallops

 

Suggested Wine Pairing: Sonoma Coast Chardonnay or Crémant de Bourgogne Brut

 

Yield

4 – 6 servings

Ingredients

Marinade

1/2 tsp onion salt

1/4 tsp white pepper

2 tsp cooking oil

1/2 tsp sesame oil

1 tsp cornstarch  

 

Shrimp

4 oz small shrimp, butterflied

4 oz bay scallops

 

Egg white stir-fry mixture

2 tsp + amount for frying omelet, cooking oil

6 egg whites, lightly beaten

1/4 cup sliced yellow chives

2 tbsp seafood or chicken stock

2 tsp rice wine

1/4 cup lightly crushed California pistachios and whole California pistachios (mixed)

Instructions

Marinade
In a medium bowl, combine marinade ingredients.  

Shrimp
Add shrimp and scallops to marinade; stir to coat. Set aside for 15 minutes.

 

Egg white stir-fry mixture
Place a medium non-stick frying pan over medium-high heat until hot. Add cooking oil, swirling to coat sides. Add egg whites, swirling pan to make a fluffy omelet. Cook for about 2 minutes. Be careful not to overcook. Lift out of pan, drain and set aside.

Add 2 teaspoons cooking oil to pan. Add shrimp and scallops; cook until shrimp turn pink. Add chives, stock, and wine; cook for 1 minute. Add egg white mixture and pistachios; mix well. 

Assembly:
1 green onion, thinly sliced
Saffron threads

Plate stir-fry and garnish with green onion and saffron threads.

Equipment, smallware and tools: Medium bowl, whisk, tongs, cutting board, Chef’s knife, non-stick frying pan, cooking spatula, serving plate.

Ingredients

Marinade

1 g onion salt

1 g white pepper

10 g cooking oil

1 g sesame oil

5 g cornstarch  

 

Shrimp

115 g small shrimp, butterflied

115 g bay scallops

 

Egg white stir-fry mixture


10 ml + amount for frying omelet, cooking oil

6 egg whites, lightly beaten

15 g sliced yellow chives

15 g seafood or chicken stock

10 g rice wine

25 g lightly crushed California pistachios and whole California pistachios (mixed)

Instructions

Marinade
In a medium bowl, combine marinade ingredients.  

Shrimp
Add shrimp and scallops to marinade; stir to coat. Set aside for 15 minutes.

 

Egg white stir-fry mixture
Place a medium non-stick frying pan over medium-high heat until hot. Add cooking oil, swirling to coat sides. Add egg whites, swirling pan to make a fluffy omelet. Cook for about 2 minutes. Be careful not to overcook. Lift out of pan, drain and set aside.

Add 10 milliliters cooking oil to pan. Add shrimp and scallops; cook until shrimp turn pink. Add chives, stock, and wine; cook for 1 minute. Add egg white mixture and pistachios; mix well. 

Assembly:
1 green onion, thinly sliced
Saffron threads

Plate stir-fry and garnish with green onion and saffron threads.

Equipment, smallware and tools: Medium bowl, whisk, tongs, cutting board, Chef’s knife, non-stick frying pan, cooking spatula, serving plate.

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