Monday, October 1

Pistachio-Crusted Scallops

Sweet scallops with a crunchy, nutty crust

I do the majority of the cooking in our house, with my fiance generally on grill or dish duty, but this weekend he requested to switch places. Scallops are one of my signature dishes, so he decided to put his own spin on it with this recipe from Bon Appetit. Large sea scallops get quickly seared until golden brown and then rolled in a mixture of mixed minced herbs and toasted pistachios. It was a great rendition of one of our favorite meals and it was such a joy to get to relax with a glass of wine while the meal was being prepared. Doing the dishes was a different story, though.

More Scallop Recipes:
- Scallops & Sauteed Sweet Corn
- Scallops with Fennel & Kumquat
- Seared Scallops & Baked Saffron Risotto

Herb & Pistachio Crusted Scallops:
  • Heat 1 scant tbsp. butter in a small skillet, then add 2 tbsp. shelled pistachios and cook for 3-4 minutes, or until deeply golden.
  • Let nuts cool, then mince and combine in a bowl with 1 tbsp. minced chives and 1 tbsp. minced parsley. Set aside.
  • Meanwhile, heat 1-2 tbsp. canola oil in a large, heavy skillet or cast iron pan until very hot.
  • Add in 8 large scallops* and season with salt and pepper.
  • Cook for 2-3 minutes, or until golden, then flip and caramelize on the other side.
  • Remove from the pan and immediately roll each scallops in the nut-herb mixture.
  • Divide onto plates and serve.

Serves two
*Remove the side muscle from the scallop before cooking.