Pistachio Crusted Scallops

Toasting the nuts until they're almost burnt will enhance the flavour of this delicious dish.

2 Tbsp. (¼ stick) unsalted butter, divided
2 Tbsp. raw natural pistachios, unsalted, shelled
1 Tbsp. fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
1 Tbsp. fresh thyme, chopped
8 large sea scallops, side muscle removed
kosher or sea salt
black pepper, freshly ground
1 tsp. grapeseed oil

Melt 1 Tbsp. butter in a small skillet over medium heat. Add pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with chives, tarragon, and thyme.

Season scallops with salt and pepper. Heat remaining 1 Tbsp. butter and oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.

Makes 2 servings.