- 1 pkg Scallops
- 1/2 cup roasted pistachios
- 2 tbsp chives
- 1 tsp dried thyme (2 tsp fresh)
- salt and pepper, to taste
Place pistachios, chives, thyme, and a pinch of salt and pepper in food processor and chop fine. Place in small bowl and set aside.
Clean scallops. Heat 1 tbsp butter and 2 tsp oil in skillet. Add scallops a few at a time and sear on both sides – a total of about 4 minutes.
Immediately roll cooked scallops in pistachio mixture, pressing to adhere.
Drizzle with melted browned butter and top with chopped fresh parsley, if desired.
Serve as-is for an hors d’oeuvre or as a first course.
For a complete meal, serve over a pesto pasta.