Pistachio-Crusted Scallops

Pistachio-Crusted Scallops


Scallops can be intimidating to prepare because they are more expensive than other proteins found at the grocery store, and seafood in general can be intimidating at first. But once you get the hang of it, you’ll want to prepare seafood all the time because it cooks quickly (dinner on the table in minutes, people), it’s tender, juicy, and tasty when cooked properly, it feels boujee and cool to cook seafood like a boss, and it’s healthy.


2 tablespoons (¼ stick) unsalted butter, divided

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


  • In a small skillet, melt 1 tablespoon butter over medium heat. Cook, stirring frequently, until pistachios are fully roasted, about 2 minutes. Allow to cool. Pistachios chopped Toss with chives, tarragon, and thyme in a small bowl.
  • Season the scallops with salt and pepper before serving. In a large nonstick skillet, melt the remaining 1 tablespoon butter and oil over high heat. Sear scallops until crispy brown on both sides, about 2 minutes per side. Scallops are rolled in a pistachio mixture.

Recipe from thegourmetrd.com


Salted Pistachio Brittle

A coarse sea salt like fleur de sel or sel gris performs a few key roles here: It balances and cuts the nut and butter richness, gives a concentrated crunch, and makes the brittle look exquisite. Crumble this brilliant green pistachio brittle over rice pudding or serve it on top of ice cream. Alternatively, you can do as we do and eat it right off the baking pan.


Nonstick vegetable oil spray

1 cup sugar
½ cup light corn syrup
1 cup unsalted, shelled raw natural pistachios, very coarsely chopped
1 tablespoon unsalted butter
1 teaspoon kosher salt
¾ teaspoon baking soda
Coarse gray sea salt


  • Set aside a parchment-lined rimmed baking sheet that has been sprayed with nonstick spray. In a medium saucepan, combine the sugar, corn syrup, and 3 tablespoons water. Stir constantly over medium heat until the sugar has dissolved. Fit a candy thermometer to a saucepan, bring the mixture to a boil, and simmer for 3-4 minutes, or until the thermometer reads 290°
  • Toss in the pistachios, butter, and kosher salt with a heatproof spatula (syrup will seize initially but will melt as it heats back up). Cook, stirring frequently, until the thermometer reads 300° and the pistachios are golden brown, 3-4 minutes. Caramel should have a light brown color (it will darken slightly as it cools).
  • Pour the caramel onto the prepared baking sheet and spread it out as thinly as possible with a heat-resistant spatula. Allow caramel to cool completely before adding the sea salt. Brittle should be broken into bits. Brittle can be made up to a week ahead of time. Keep sealed between parchment paper sheets at room temperature to avoid adhering.

Recipe from epicurious.com

Crunchy Hazelnut Almond Biscotti

This recipe is based on the traditional method of making biscotti, which does not use any butter. This is dipping biscotti at its finest and it has a deliciously crispy texture that stands up to a cup of hot coffee, tea, or milk.


  • 2 large eggs, room temperature
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped toasted hazelnuts
  • 1/4 cup sliced almonds, toasted


1. Preheat the oven to 350 degrees Fahrenheit. In a large mixing basin, whisk together the eggs, sugar, and extracts until thoroughly combined. Blend flour, baking soda, and salt in a separate dish; gradually fold into the egg mixture. Add the nuts and stir well (mixture will be stiff).

2. Dough should be divided in half. Form each portion into a 9×2-inch rectangle on a parchment-lined baking sheet with lightly greased hands. Bake for 20 minutes, or until golden brown.

3. Cool completely in the pans on wire racks. Reduce the oven temperature to 325°F.

4. Place the baked rectangles on a cutting board to cool. Cut diagonally into 3/4-inch slices with a serrated knife.

5. Place cut side down on baking sheets.

6. Bake for 5-7 minutes per side, or until lightly browned.


Recipe from tasteloveandnourish.com

Yogurt Sauce Made From Pistachio

Cooking is all about trying different combinations of flavors and ingredients and finding amazing new dishes, right? Well, this time we are bringing to you a great recipe to go with meat or salmon, it is so easy to make and yet so delicious!

What are you going to need? (To make about 1¼ cups)

1 cup of roasted pistachios

1garlic clove, finely grated

1teaspoon finely grated lemon zest

¼ cup olive oil, plus more

Kosher salt, freshly ground pepper to taste

1 cup plain whole-milk Greek yogurt


Step 1

Process the pistachios in a food processor until very finely ground. Add garlic and lemon zest and process until coarse paste forms. With the motor running, stream in ¼ cup oil and process until mixture is smooth and no longer grainy (texture should be like tahini). Season with salt and pepper.

Step 2

Place yogurt in a medium bowl and season with salt and pepper. Thin with a little oil until about the same consistency as the pistachio paste. Fold pistachio paste into yogurt, leaving mixture marbled.

Step 3

Combine the result with broiled salmon or a slice of delicious meat, and enjoy!

Recipe from: bonappetit.com

Perfect Snack: Candied Hazelnuts!

We have the misconception that healthy food is the same as boring, but is not necessarily like that, there are endless possibilities to try with different ingredients. Is all about having fun in the kitchen!

Hazelnuts as we have mentioned before, are filled with nutrients, antioxidants, and most importantly, flavor! So why not add a little more flavor to them and make them the perfect sweet snack to take wherever you want to?

This recipe is perfect for on-the-go munchies and so easy to prepare, you will need:


  • 1/2 cup packed brown sugar
  • 1 large egg white, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 12 ounces of Hazelnuts (about 3 cups)


1-. We start by preheating the oven to 250°F.

2-. Then, whisk together brown sugar, egg white, salt, vanilla, and cinnamon in a large bowl.

3-. Add the hazelnuts; toss to coat.

4-. Spread nut mixture in a single layer on a parchment paper-lined baking sheet.

5-. Bake at 250°F until crisp and toasted, about 50 minutes, stirring every 15 minutes.

6-. When done, remove from the oven and wait until completely cool.

(Remember to store nuts in an airtight container for up to 1 week.)

And enjoy!

Recipe from: CookingLight

Healthy Homemade Nutella

One could describe Nutella as a chocolate and hazelnut spread, but also means happy moments between friends or family eating together this sweet delight! It’s believed that it was invented by an Italian pastry chef named Pietro Ferrero in the 1920s, with the thought of making a delicious snack that would be very expensive to produce.

We know kids love it and being honest, so do we. So that is why we have been researching how to make healthy chocolate and hazelnut spread that can be as delicious as the Ferrero brand but healthier, vegan, and gluten-free!

All you need for this recipe is:

  • 3 Cups of Roasted Hazelnuts

  • 1 tsp pure vanilla extract

  • 1/2 tsp sea salt

  • 2/3 cup dairy-free dark chocolate

1.- First you need to add the hazelnuts to a blender or food processor and blend on low until a butter texture is created. Remember to scrape the sides so all the hazelnuts are blended equally.

2.- While you are doing that, melt the chocolate, it could be either on a microwave or over a double boiler.

3.- Once the hazelnut has the butter texture we mentioned, add the vanilla and start adding the chocolate in small batches while mixing and blending.

4.- If the chocolate spread is lacking in sweetness, you could add one or two tbsp of maple syrup.

5.- After you are done, transfer the spread into a glass jar and save it at room temperature.

We saw this amazing healthy recipe at www.minimalistbaker.com and we couldn’t resist trying it ourselves. Hope you like it!