Pistachio Crusted Scallops Recipe

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Pistachio Crusted Scallops

Lynette !


This is easier than it sounds, as you add the pistachios after the scallops have cooked.

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15 Min


10 Min


Stove Top


2 Tbsp
unsalted butter, divided
2 Tbsp
raw pistachios, unsalted and shelled
1 Tbsp
fresh chives, chopped
1 Tbsp
fresh tarragon, chopped
1 Tbsp
fresh thyme, chopped
8 large
sea scallops, side muscle removed
kosher salt
black pepper, freshly ground
1 tsp
grapeseed oil

Directions Step-By-Step

Melt 1 tablespoon unsalted butter in a small skillet over medium high heat. Add 2 tbsp unsalted, shelled raw pistachios and cook, stirring often, until the nuts are deeply toasted, about 2 minutes. Let them cool, then chop them.
Place the chopped pistachios in a small bowl; toss with the chives, tarragon, and thyme.
Season the scallops with kosher salt and freshly ground black pepper. Heat 1 tbsp unsalted butter and 1 tsp grapeseed oil in a large nonstick skillet over medium-high to high heat (You know your stove, cook accordingly). Add the scallops and sear until crusty brown, about 2 minutes per side. Roll the scallops in the pistachio mixture and serve.

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #scallops, #Pistachios