"For maximum flavor, I like to toast the nuts until they're almost burnt."
Bon AppétitPistachio-Crusted ScallopsBy Viet PhamSeptember 18, 20124.2(8)Pistachio-Crusted ScallopsZach DeSartArrowJump To RecipeSave StorySave this storyPrint"For maximum flavor, I like to toast the nuts until they're almost burnt."Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsiconGallery29 Scallop Recipes for Restaurant-Worthy Dinners at HomeScallops make dinnertime fancy with very little effort. 5 Things You Didn't Know About PistachiosMove over, almonds and walnuts, there's a new superstar nut in town!