Pistachio-Crusted Scallops | Savory
Celebrate National Pistachio Day with this sophisticated supper that pairs quick-cooking scallops with crunchy pistachios.
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Cooking tools:
- Food processor
- Microwave
- Mixing bowl
- Plastic wrap
- Plate
- Skillet
- Stove
- Spatula
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- 1 (20 oz) pkg butternut squash chunks
- 1 cup shelled pistachios
- 1 tsp ground cumin
- 1/4 tsp ground cayenne pepper
- 16 dry sea scallops
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 1 (0.75 oz) pkg fresh chives
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