Swordfish Scallops with Citrus, a dish that is prepared really in a few minutes and with great speed. Ideal even for those with little familiarity in the kitchen, but who want to prepare an impressive recipe. Excellent for important events, especially a main course that can be served on Christmas Eve. The citrus fruits give these scallops a very fresh taste, and an intoxicating scent that invades not only the kitchen but even the whole house. My recommendation is not to overcook the slices, so do not exceed the times I have advised, otherwise you risk drying them out. All fish should be cooked very little.
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- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.76 lbs swordfish
- 1 orange juice and zest
- 1 lemon juice and zest
- as needed flour
- as needed salt
- as needed crushed pistachios
Tools
- 1 Frying Pan non-stick
- 1 Cutting Board
- 1 Knife sharp
- 1 Plate
- 1 Parchment Paper
Preparation
Take the swordfish out of the refrigerator and bring it to room temperature. Divide it, remove the skin, and slice it.
After carefully washing an untreated orange and lemon, grate their zest. Pat the fish slices dry with a paper towel and flour them. Pour the extra virgin olive oil into a non-stick pan and place the slices on top.
Sear them over medium-high heat, and after flipping them, add the grated citrus zests, leaving a teaspoon aside. Drizzle with the juice of both and sprinkle with crushed pistachios, maintaining a high flame. They should cook for only 10 minutes in total.
Distribute the scallops on the plates and drizzle with the cooking juices.
Serve our Swordfish Scallops with Citrus immediately, but not before sprinkling them with the remaining grated zests and a handful of crushed pistachios.
Advice
The swordfish scallops can be stored for one or two days in the refrigerator, but inside an airtight container.
Avoid plastic because it is toxic, better glass or ceramic.
Do not exceed the cooking times, because you risk drying out the slices.
