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.

Scrumptious seafood recipes you'll love:

• Salmon Nicoise Salad
• Blackened Fish Tacos with Pico de Gallo
• Pepita-Crused Tuna Cakes
• Maple Mustard Salmon with Roasted Broccoli
• Ahi Tuna Poke Bowls
• Shrimp Spring Rolls

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