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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.”
3.7
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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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(4)
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Boursin cheese’s shape practically begs to be turned into a nut-and-seed-coated, party-ready cheese ball.
5.0
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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.
4.7
(4.72)
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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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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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One of the easiest, most impressive weeknight dinners we know.
4.5
(4.54)
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Predestined to be the star of your next weekend hang or holiday brunch.
4.7
(4.73)
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Citrus and fennel play very nicely together, particularly with seared scallops and mini, al dente pasta.
3.5
(3.5)
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A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.
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4.4
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Juicy, fruit-filled pies call for a baked-through bottom crust.
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Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.
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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).
4.0
(4)
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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.
4.0
(4.06)
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A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.
4.3
(4.33)
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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 fool-proof technique for perfectly-seared scallops, plus a few more ways to dress them up.
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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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Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.
4.0
(4)
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We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
4.5
(4.5)
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Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.