Such an easy little appetizer. Scallops are always a treat.


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Serves 4

1/2 cup pistachio nuts, peeled and unsalted 



2 tablespoons chives, finely chopped 



1 tablespoon olive oil 



1 tablespoon lemon juice 



2 tablespoons butter 



12 sea scallops 



salt & pepper, to taste 



1/2 lemon, just the grated zest 


  1. Finely chop the pistachios and place in a bowl with chives, oil, and lemon juice.
  2. Heat the butter in a pan, season the scallops and fry them about 1–2 minutes on each side.
  3. Place on a tray and top each scallop with the pistachio mixture.
  4. Top each with a few strands of grated lemon zest.

TIP:

Photography by Paul "Sweet Paul" Lowe

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