Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”
Ingredients
2 Servings
2
tablespoons (¼ stick) unsalted butter, divided
2
tablespoons unsalted, shelled raw natural pistachios
1
tablespoon chopped fresh chives
1
tablespoon chopped fresh tarragon
1
tablespoon chopped fresh thyme
8
large sea scallops, side muscle removed
Kosher salt
Freshly ground black pepper
1
teaspoon grapeseed oil
Preparation
-
Step 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.
Step 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.
Nutrition Per Serving
1 serving contains:
Calories (kcal) 220
Fat (g) 18
Saturated Fat (g) 8
Cholesterol (mg) 50
Carbohydrates (g) 4
Dietary Fiber (g) 1
Total Sugars (g) 1
Protein (g) 12
Sodium (mg) 340
