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.


Photography by Paul "Sweet Paul" Lowe

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