• 1 pkg Scallops
• 1/2 cup roasted pistachios
• 2 tbsp chives
• 1 tsp dried thyme (2 tsp fresh)
• salt and pepper, to taste

Place pistachios, chives, thyme, and a pinch of salt and pepper in food processor and chop fine. Place in small bowl and set aside.

Clean scallops. Heat 1 tbsp butter and 2 tsp oil in skillet. Add scallops a few at a time and sear on both sides – a total of about 4 minutes.

Immediately roll cooked scallops in pistachio mixture, pressing to adhere.

Drizzle with melted browned butter and top with chopped fresh parsley, if desired.

Serve as-is for an hors d’oeuvre or as a first course.

For a complete meal, serve over a pesto pasta.