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Pan Seared Scallops with Pistachios


If you are looking for an elegant dish to serve guests that is quick and easy, try this wonderful scallop recipe. The flavor of the pistachios combined with the herbs make a delicious coating for fresh scallops. Pair this with potatoes or rice and a side vegetable for an easy meal.



2 Tbs (¼ stick) unsalted butter, divided

2 Tbs unsalted, shelled raw natural pistachios

1 Tbs chopped fresh chives

1 Tbs chopped fresh tarragon

1 Tbs chopped fresh thyme

8 large sea scallops, side muscle removed

Kosher salt

Freshly ground black pepper

1 tsp grapeseed oil


1) Melt 1 Tbsp. butter in a small skillet over medium heat. Add pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with chives, tarragon, and thyme.

2) Season scallops with salt and pepper. Heat remaining 1 Tbsp. butter and oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.

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