Pistachio-Crusted Scallops from Carney's Tavern

Posted at: 01/31/2014 11:34 AM
Updated at: 02/01/2014 9:43 AM
By: Amy Adamchick

Pistachio-Crusted Scallops from Carney's Tavern


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.
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.

Sauce Diable

Hoisin Butter Sauce

Sauté butter spread and ginger for 1 minute.
Whisk in hoisin, honey and chili sauce.