Pistachio Scallops
Super easy
Cheap
Toasting the pistachios prior to sauteing them will bring out a lot more flavor.
| Category: | Seafood Pasta |
| Seasons | |
| Cuisine Type | American |
Ingredients
For
4
Person(s)
Recipe
| 1 lb(s) Fetticini |
| 2 Tbsp(s) Butter, unsalted |
| 0.5 cup(s) Pistachios, unshelled |
| 0.25 cup(s) Green Onion Tops, chopped |
| 1 Tbsp(s) Thyme |
| 1 Tbsp(s) Tarragon |
| 0.25 tsp(s) Salt |
| 0.25 tsp(s) Black Pepper |
| 6 oz(s) White Wine |
| 0.5 cup(s) Cream or Milk |
| 1 lb(s) Bay Scallops, thawed |
Pistachio Scallops Directions
- Boil water and cook the fetticini.
- In a sauce pan melt the butter and saute the pistachios over medium heat.
- Add the green onions, thyme and tarragon. Saute until fragarant.
- Add the cream and white wine.
- Once the sauce thickens add the scallops and saute until the scallops are done.
- Serve over pasta.
Nutrition facts
Reviews 2.5/5
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