Pistachio Crusted Scallops Recipes

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PISTACHIO-CRUSTED SCALLOPS



Pistachio-Crusted Scallops image

Provided by Viet Pham

Categories     Nut     Shellfish     Sauté     Dinner     Tree Nut     Pistachio     Seafood     Scallop     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

2 tablespoon unsalted butter
2 tablespoons unsalted, shelled raw natural pistachios
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
8 large sea scallops (side muscle removed)
kosher salt
freshly ground black pepper
1 teaspoon grapeseed oil

Steps:

  • Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, and 1 tablespoon chopped fresh thyme. Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon grapeseed oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.

PISTACHIO CRUSTED SCALLOPS



Pistachio Crusted Scallops image

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

Provided by Lynette !

Categories     Seafood

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.

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