06/30/2025
Pistachio-Crusted Scallops
Mema Is Cooking
🔸 Servings: 2–4 (as appetizer or entrée)
🔸 Prep Time: 15 min | Cook Time: 6–8 min
đź§‚ Ingredients:
• 12 large sea scallops, cleaned and patted dry (remove the tough side muscle if present)
• ½ cup shelled pistachios (unsalted, roasted preferred)
• 2 tablespoons panko breadcrumbs (optional for extra crispness)
• 1 teaspoon lemon zest
• ¼ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 egg white (or 2 tablespoons Dijon mustard as a binder alternative)
• 2 tablespoons olive oil or ghee for searing
• Optional: butter for finishing (1 tablespoon
🔪 Instructions:
1. Prepare the crust:
• In a food processor, pulse pistachios until finely chopped (not paste).
• Add lemon zest, panko, garlic powder, a pinch of salt and pepper. Pulse once more to combine.
• Spread mixture on a flat plate.
2. Bind the scallops:
• Lightly season scallops with salt and pepper.
• Brush each scallop with Dijon mustard (just one side — the crusted side).
3. Crust them:
• Press the coated side of each scallop firmly into the pistachio mixture.
• Place on a clean plate, crusted side up.
4. Sear:
• Heat olive oil in a large skillet over medium-high heat.
• When hot, place scallops crust-side down in the pan. Sear for about 2–3 minutes until the crust is golden and crisp.
• Flip and cook the other side for 1–2 minutes, until the scallop is just cooked through (opaque center, springy to touch).
5. Optional vegan butter finish:
• If desired, reduce heat and add a tablespoon of butter to the pan. Spoon over the scallops to finish with richness.
6. Serve immediately with your chosen sides