Pistachio Scallops


Toasting the pistachios prior to sauteing them will bring out a lot more flavor.

Super easy

Pistachio Scallops


For 4 Person(s)


  • 1 lb(s) Fetticini
  • 2 Tbsp(s) Butter, unsalted
  • 1/2 cup(s) Pistachios, unshelled
  • 1/4 cup(s) Green Onion Tops, chopped
  • 1 Tbsp(s) Thyme
  • 1 Tbsp(s) Tarragon
  • 1/4 tsp(s) Salt
  • 1/4 tsp(s) Black Pepper
  • 6 oz(s) White Wine
  • 1/2 cup(s) Cream or Milk
  • 1 lb(s) Bay Scallops, thawed

Pistachio Scallops Directions

  1. Boil water and cook the fetticini.
  2. In a sauce pan melt the butter and saute the pistachios over medium heat.
  3. Add the green onions, thyme and tarragon. Saute until fragarant.
  4. Add the cream and white wine.
  5. Once the sauce thickens add the scallops and saute until the scallops are done.
  6. Serve over pasta.


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