Crispy dumplings of scallop with pistachio and parmesan

• 8 scallops
• 80 g whole parmesan
• 40 g unsalted pistachios
• 5 cl Pistachio oil
• 3 Brick pastry sheets (1 sheet for 3 dumplings)
• 20 g Butter
• 2 cl Vegetable oil
• Salt and Pepper

Roughly chop the pistachios. Cut the cheese into thin strips. Marinate the scallops in a little pistachio oil and season with salt and pepper. Melt the butter and mix it with oil.

Moisten the brick pastry sheets with this mixture.

Cut the brick pastry sheets into 3 one-third circles. Place a little pistachio in the middle of each piece of brick pastry sheet.

Place one scallop on top. garnish with parmesan strips. Seal to form a dumpling around the scallop. Fry starting with the cheese side. Cook on each side until the dumplings are golden.

Serve with rocket or mesclun salad.