Seared Scallops with Chili Powder and Pistachio Nuts
We’ve discovered a new love for pistachio nuts. Fish and shellfish are easily seasoned and flavored with a coating of ground nuts. We normally opt for pecans, almond or walnuts, but pistachios offer a different flavor that you’re sure to enjoy. We served this over a bed of sautéed vegetables, with cabbage, onion, spinach from the fall garden, and some sweet orange slices for both color and extra flavor.
Ingredients
- 1 pound sea scallops
- 2 tablespoons chili powder
- 1 cup pistachio nuts, ground to a powder
- Juice of 1 orange
- 1 tablespoon olive oil
Cooking Directions
- Heat a frying pan to medium-high heat. Add olive oil and tilt pan to spread it around.
- In a mixing bowl, add sea scallops, chili powder and ground pistachio nuts. Toss to coat.
- Add coated scallops to heated pan and fry about 1-2 minutes, depending on the thickness of the scallops. Flip and cook about 30-60 seconds more, or until scallops are opaque and cooked through. Do not overcook.
- Serve over a bed of seared vegetables.
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