Pistachio-Crusted Scallops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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


  • 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


  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.


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.


Keywords: scallops, seafood, pistachio, MIND diet, quick, easy