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
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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