Best Pistachio Crusted Scallops Recipes

Pistachio-Crusted Scallops image

Provided by Viet Pham

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 image

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.