Nut of the Month Club - June's Recipe

Sautéed Scallops with Pistachios

4 tablespoons unsalted butter
1 clove garlic, finely chopped
1 ½ tablespoons finely chopped shallot
1 ½ pounds scallops*
¼ cup lemon juice
½ cup pistachios, shelled, peeled and roasted**
salt and pepper to taste

Over medium heat, melt butter in a large skillet. Add garlic, shallots and scallops, and sauté for about 3 to 5 minutes, until scallops are opaque. Add the lemon juice and pistachios, and toss to mix well. Heat through and season with salt and pepper. Garnish with lemon slices. Serves 4 to 6.

*Bay scallops can be left whole; sea scallops should be cut in half.

**To shell and peel pistachios, drop the shelled nuts into boiling water for 3 to 5 minutes. Drain, remove shells and skins, and allow the nuts to dry. To roast pistachios, preheat oven to 350° F, place nuts in a single layer in a shallow pan and roast for 5 to 10 minutes, stirring often.

Click here to see this month's nut: Pistachios