Scallops with Pistachio & Lemon
Courtesy of Sweet Paul Magazine
Yield
Serves 4 to 6
Ingredients
½ cup pistachio nuts, peeled and unsalted
2 tablespoons chives, finely chopped
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons butter
12 sea scallops
salt & pepper, to taste
½ lemon, just the grated zest
Instructions
Finely chop the pistachios and place in a bowl with chives, oil, and lemon juice.
Heat the butter in a pan, season the scallops and fry them about 1–2 minutes on each side.
Place on a tray and top each scallop with the pistachio mixture.
Top each with a few strands of grated lemon zest.
Photography by Paul "Sweet Paul" Lowe
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
