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.
Scallops cook incredibly fast — about two minutes per side over medium-high heat. They should develop a golden sear and be just cooked through, tender and slightly springy. It’s nearly impossible to resist eating them straight from the pan.
If scallops aren’t your thing, this pistachio pesto has many other uses. Stir it into a light cream sauce, mix it into chicken salad, spoon it over grilled chicken or fish, or add a dollop to soups. It’s bright, nutty, and adaptable.
A quick shopping story: while running errands one morning, I ended up at a bulk bin of nuts and accidentally filled a bag with far more pistachios than intended. After a weighing mishap, I discovered the price was far higher than I expected and had to give most of them back. In the end I bought a reasonable amount and satisfied my craving without breaking the bank.
Pistachio craving: satisfied.
For those following the 21 Day Fix program, here are the container amounts used in this recipe:
- 2 red containers (scallops)
- 1 blue container (pesto)
- 1 teaspoon (coconut oil)
*Thyme and garlic are considered free*
Pan Seared Scallops with Pistachio Pesto [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 1 serving
Ingredients
- 8 oz scallops (large, not bay scallops)
- 1 clove garlic
- 2–3 sprigs thyme
- 1 teaspoon coconut oil
- For the pesto:
- 1 cup loosely packed basil leaves (or use spinach or a mix of spinach and basil)
- 1/4 cup pistachios
- 1 small clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese
- 3 tablespoons water (adjust for desired consistency)
Instructions
- Make the pesto first.
- Combine basil, pistachios, garlic, olive oil, lemon juice, and parmesan in a food processor.
- Pulse until finely minced and combined, scraping down the sides. Add water one tablespoon at a time until the pesto reaches your desired consistency.
- Season to taste with salt and pepper and pulse to combine.
- Pat scallops dry with paper towels so they brown properly.
- Heat coconut oil in a large skillet over medium–medium-high heat.
- Add the garlic and thyme to the oil and stir for a minute or two until the garlic is golden, then remove them from the pan.
- Season scallops lightly with salt and pepper and add them to the hot pan.
- Cook about 2 minutes per side, until scallops are seared and just cooked through.
- Spoon about 1/4 cup pesto over the scallops (this recipe makes a little more than 1/4 cup).
This recipe is gluten free
If you make this or any of my recipes, tag your photos on Instagram with #thegarlicdiaries — I love seeing your recreations!
Enjoy more seafood recipes from the blog: Dijon Crusted Salmon with Simple Arugula Salad; Baked Coconut Shrimp; Blackened Tilapia with Cucumber Avocado Salsa.