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Pistachio-Crusted Scallops

Celebrate National Pistachio Day with this sophisticated supper that pairs quick-cooking scallops with crunchy pistachios.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
320 calories per serving


> 1 (20 oz) pkg butternut squash chunks
> 1 cup shelled pistachios
> 1 tsp ground cumin
> 1/4 tsp ground cayenne pepper
> 16 dry sea scallops
> 2 tbsp olive oil
> 2 tbsp butter, melted
> 1 (0.75 oz) pkg fresh chives


In a large microwave-safe bowl, combine the butternut squash and ¼ cup water. Cover with plastic wrap and poke a few holes in top. Microwave 6–7 min., until squash is very tender.
Meanwhile, in a food processor, pulse the pistachios until finely ground but not pasty. Transfer to a large plate. In a small bowl, combine cumin, cayenne, salt, and pepper. Pat the scallops dry. Season on both sides with cumin mixture.
In a 12-inch skillet, heat the oil on medium-high until hot but not smoking. Add scallops to skillet and cook 2 min., until well browned. Turn scallops over and cook another 2 min., until bottoms are well browned. Transfer scallops to the plate with pistachios, pressing to adhere pistachios to scallops on top and bottom.
Drain cooked squash and add butter and salt. With potato masher, mash until mostly smooth. Thinly slice chives. Serve scallops over squash purée and spoon any remaining pistachios over scallops. Garnish with chives.

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