Pistachio-Crusted Scallops from Carney's Tavern

Updated: 02/01/2014 9:43 AM
Created: 01/31/2014 11:34 AM WNYT.com
By: Amy Adamchick

Pistachio-Crusted Scallops from Carney's Tavern


  • 2 tablespoons (¼ stick) unsalted butter, divided
  • 2 tablespoons unsalted, shelled raw natural pistachios
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh thyme
  • 8 large sea scallops, side muscle removed
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon grapeseed oil

Melt 1 Tbsp. butter in a small skillet over medium heat. Add pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool.
Chop pistachios.
Place in a small bowl; toss with chives, tarragon, and thyme.
Season scallops with salt and pepper. Heat remaining 1 Tbsp. butter and oil in a large nonstick skillet over high heat.
Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.

Sauce Diable

  • Makes: about 1 cup
  • 1 tablespoon butter
  • 1 tablespoon minced shallots
  • 3/4 cup dry white wine
  • 1 cup beef stock
  • 1/8 teaspoon cayenne pepper 
  • 2 tablespoons soft butter 
  • Can add 1 tablespoon of tomato paste to thicken if desired

    Note: beef stock can be fresh, frozen concentrate or from cubes.
    In a saucepan, melt butter and saute shallots for 3 minutes.
    Add wine and boil down to half. Add beef stock. Bring to a boil.
    Season with cayenne pepper. Remove from heat and stir in butter.
    Keep sauce warm until ready to use. 

Hoisin Butter Sauce

  • 3 Tablespoons no-trans fat margarine/butter spread
  • 1 Tablespoon fresh grated ginger
  • 1/3 cup hoisin sauce
  • 3 Tablespoons honey
  • 1 teaspoon hot chili sauce (such as sriracha)
  • 3 T rice vinegar

Sauté butter spread and ginger for 1 minute.
Whisk in hoisin, honey and chili sauce.


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