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recipes pistachio crusted scallops
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Chef Viet Pham at Forage in Salt Lake City says: “For maximum flavor, I like to toast the nuts until they’re almost burnt.”
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Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.
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Try your hand at one of these 19 great recipes for cooking scallops—be they seared, crusted, spiced, or sautéed.
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Like ghee-soaked knafeh, a pistachio-crusted potato-leek tart, and a nut-stuffed cookie inspired by baklava.
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With ribbons of cured ham and dabs of sun-dried-tomato romesco, these scallops are the best gifts of the season.
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One of the easiest, most impressive weeknight dinners we know.
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
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There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you’ll agree.
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Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
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Juicy, fruit-filled pies call for a baked-through bottom crust.
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Chive oil would also be good on other protein, like grilled steak or whole fish, such as red snapper. Throw in a sliced jalapeño or serrano for a little heat. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.
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The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).
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The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.
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These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.
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The new meat-and-three is scallops with sweets n' beans.
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Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
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Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
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A salty, buttery mess of delicious things.
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Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
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Pro tip: Make the spice oil a week ahead to cut your prep time in half!
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