Pistachio-Crusted Scallops

I'm speaking the truth when I say this recipe for pistachio-crusted scallops will knock your socks off.

This recipe is just a few simple ingredients and cooks in less than 15 minutes.

Simply sear seasoned scallops until crispy on the outside and tender on the inside, then roll them in a mix of crushed pistachios and lemon zest.

You'll have an "elegant" recipe that is so easy to make. It's a win-win!

How to make pistachio-crusted scallops

Featured Ingredients

• Pistachios. These will be crushed and become the crust for the scallops.
• Scallops. The big juicy diver or sea scallops!
• Lemon. You'll need the zest.
• Olive oil. To pan-fry the scallops.

Equipment Needed

• A small food processor or a Ziploc bag and a rolling pin (or metal measuring cup works).
• A shallow dish.
• A microplane or zest.
• A large skillet.
• A spatula or fish turner.

Step-by-Step Instructions

1. Place the pistachios in a small food processor; pulse until they resemble crumbs.
2. Transfer the pistachio crumbs to a shallow dish and stir in the lemon zest and ¼ teaspoon salt. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Season the scallops on all sides with the remaining ½ teaspoon salt and the black pepper.
5. Add the scallops to the skillet and sauté for about 2 to 3 minutes or until browned, then flip and cook on the other side, about 1 to 2 minutes or until the scallops are slightly firm.
6. Use tongs to transfer the scallops to the dish with the pistachio crust; turn and toss the scallops until they are coated on all sides.
7. Serve immediately.

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Pistachio-Crusted Scallops

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Six ingredients and 10 minutes gives you these decadent seared scallops crusted with crushed pistachios and lemon zest.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 5-10 mins
• Total Time: 10-20 mins
• Yield: Serves 4
• Category: Dinner
• Method: Stove-Top
• Cuisine: American

Ingredients

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• ½ cup shelled pistachios
• Zest of 1 medium lemon
• ¾ teaspoon coarse salt
• 2 tablespoons extra virgin olive oil
• 1-pound sea or diver scallops, cleaned and dried
• ½ teaspoon freshly ground black pepper

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Instructions

1. Place the pistachios in a small food processor; pulse until they resemble crumbs. Transfer the pistachio crumbs to a shallow dish and stir in the lemon zest and ¼ teaspoon salt. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Season the scallops on all sides with the remaining ½ teaspoon salt and the black pepper. Add the scallops to the skillet and sauté for about 2 to 3 minutes or until browned, then flip and cook on the other side, about 1 to 2 minutes or until the scallops are slightly firm.
3. Use tongs to transfer the scallops to the dish with the pistachio crust; turn and toss the scallops until they are coated on all sides. Serve immediately.

Notes

Cooking Tip: Be sure the oil is hot before adding the scallops to the pan; this will ensure a browned, crisp crust. Also, don't prematurely flip the scallops; wait until they have a thick brown crust before turning. They only need to cook about 5 minutes total; overcooked scallops are tough and rubbery; perfectly cooked scallops are tender and juicy.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 246
• Sugar: 1g
• Sodium: 562mg
• Fat: 18g
• Saturated Fat: 1g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 36mg