Scallops with Pistachio & Lemon | Courtesy of Sweet Paul Magazine

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.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!