Pistachio Egg Puffs with Shrimp and Scallops


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



4-6 servings



1/2 tsp / 1 g onion salt

1/4 tsp / 1 g white pepper

2 tsp / 10 g cooking oil

1/2 tsp / 1 g sesame oil

1 tsp / 5 g cornstarch  



4 oz / 115 g small shrimp, butterflied

4 oz / 115 g bay scallops


Egg white stir-fry mixture

2 tsp + amount for frying omelet, cooking oil

6 egg whites, lightly beaten

1/4 cup / 15 g sliced yellow chives

2 tbsp / 15 g seafood or chicken stock

2 tsp / 10 g rice wine

1/4 cup / 25 g lightly crushed California pistachios and whole California pistachios (mixed)


In a medium bowl, combine marinade ingredients.  

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. 

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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