Pistachio-Crusted Scallops

By danyell923

Recipes & Menus | recipes

Pistachio-Crusted Scallops
Viet Pham, Forage, Salt Lake City: "For maximum flavor, I like to toast the nuts until they're almost burnt."

2 servings

Recipe by Viet Pham

Photograph by Zach DeSart

October 2012

Ingredients

• Read More http://www.bonappetit.com/recipes/2012/10/pistachio-crusted-scallops#ixzz2CWAFI9Zk

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Melt 1 Tbsp. unsalted butter in a small skillet over medium heat. Add 2 Tbsp. 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 Tbsp. chopped fresh chives, 1 Tbsp. chopped fresh tarragon, and 1 Tbsp. chopped fresh thyme.

Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 Tbsp. unsalted butter and 1 tsp. 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.

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