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Toni's Arugula Salad with Pistachio-Crusted Scallops
Ingredients
  • 6 to 12 scallops
  • 2 Tbsp. mayo
  • 1 tsp. wasabi paste (optional)
  • ¼ to ½ cup shelled pistachios, chopped or crushed
  • 1 tub arugula
  • 1 ripe avocado, pitted and sliced
  • subheading: Mango Salsa:
  • 1 mango, pitted and diced
  • a handful of flat-leaf parsley, chopped
  • 1 jalapeno pepper, seeded and minced
  • a small chunk of purple onion, finely chopped
  • juice of half a lime
  • pinch salt
  • subheading: Key Lime Dressing:
  • 1 cup fresh arugula
  • ¼ cup lime juice
  • ½ cup canola or grapeseed oil
  • 2 Key limes, halved and squeezed
  • 2 tsp. grainy Dijon
  • 1 ½ tsp. honey
  • pinch cayenne pepper (optional)
  • pinch of salt and freshly ground black pepper
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