Pistachio Crusted Scallops

Pistachio Crusted Scallops

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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

How to Make Pistachio Crusted Scallops


  1. 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.
  2. Place the chopped pistachios in a small bowl; toss with the chives, tarragon, and thyme.
  3. 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.

Printable Recipe Card

About Pistachio Crusted Scallops

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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