Pistachio-yogurt sauce

Pistachios, raw	1 cup
Garlic, finely grated	3 cloves
Lemon zest, finely grated	1 teaspoon
Oil, olive	¼ cup +
Salt, kosher
Pepper, freshly ground
Yogurt, whole-milk Greek	1 cup

1. Preheat the oven to 350°F. Toast the pistachios on a rimmed baking sheet, tossing once, until golden brown, 5 to 8 minutes; let cool. 
2. Process in a food processor until very finely ground, add the garlic and lemon zest, and process until a coarse paste forms. 
3. With the motor running, stream in the oil, and process until the mixture is smooth; season with salt and pepper. 
4. Place the yogurt in a medium bowl, and season with salt and pepper. 
5. Fold the pistachio paste into the yogurt.

Recipe mildly adapted from Bon Appetit.

Wasabi sauce

Canola oil	2 tablespoons
Lime juice	1 ½ tablespoons
Wasabi paste	1 tablespoon
Ginger, freshly grated	½ teaspoon
Salt, coarse sea

1. Whisk the oil and juice together. 
2. Add the wasabi, ginger, and salt to taste. 
3. Drizzle on scallops or crab cakes, and serve.