Lately I’ve been craving pistachios — a weird but powerful urge. I don’t usually crave them, but one day I wanted to turn that craving into something delicious. The idea of pistachio pesto popped into my head, and I immediately knew it would be incredible. Pistachios are rich and flavorful, and they make an excellent pesto base.
Pistachio pesto is a game-changer. It’s versatile, vibrant, and perfect as a topping for seafood, chicken, or tossed into a sauce. In this recipe it elevates simple pan-seared scallops into a special, restaurant-quality dish with minimal effort.
If you haven’t seared scallops before, you’re in for a treat. Pan-seared scallops are one of the fastest and easiest seafood dishes to prepare. The technique is simple: dry the scallops, sear them in a hot pan, and serve with a generous dollop of pistachio pesto.
To make the scallops extra special, take two small steps:
- Infuse the cooking oil: I use coconut oil because it stands up well to higher heat, but use any oil you prefer. Fry a clove of garlic and a few sprigs of thyme in the oil for a minute or two, then remove them before adding scallops. This adds a subtle, aromatic layer of flavor.
- Season the scallops: A little salt and pepper before searing brings out their natural sweetness and helps achieve a nice crust.
