Pistachio Crusted Scallops

With my ongoing series of making my sister jealous… fresh, juicy, Atlantic scallops.

Dead simple too – some chopped, toasted pistachios with some fresh herbs and voila.

For six scallops, take 1/4 cup pistachios, pan fry in a bit of butter until toasted. Let cool and chop finely. Place in a small bowl and toss with herbs – I used tarragon – the recipe called for 1 tbsp each of fresh chives, tarragon and thyme, but one will suffice.

Sear scallops in grapeseed oil with some salt and pepper, until crusty brown. Roll in pistachio mixture. Voila.

It doesn’t really stick like a coating so I ended up mostly just sprinkling it on. Still awesome.

Source: Bon Appetit, October 2012

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One thought on “Pistachio Crusted Scallops

  1. yes, making me jealous!! I like to score the scallops before you stick them in the pan, make little checker boards on each side – it will help absorb your sauce better, and you MUST try them with a pinch of nutmeg! mmmm…. reminds me of boston ❤

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