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


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