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
Hazelnuts | Hickory Smoked Almonds | Peanuts | Brazil Nuts | Cashews | Pecans
Mixed Nuts | Macadamias | Honey Roasted Peanuts | Almonds | Pistachios | Walnuts