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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!

A side shot of a plate of pistachio crusted scallops.

How to make pistachio-crusted scallops

  • 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.
An overhead shot of a plate of pistachio crusted scallops.

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.
A straight on shot of a scallop on a marble board.

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Pistachio-Crusted Scallops

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5 from 1 review

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

Scale
  • 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

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: 1/4 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

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One Comment

  1. This was really amazing and simple. I would love to know tips for keeping the crumb mixture dry… mine clumped a bit. I made it work and the flavors were delish. Thank you!

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