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Scallops with Pistachio Butter

More Than Spicy

Recipe by:


1/4 cup Scorpion Pepper Seasoned Pistachio Kernels
2 tbsp unsalted butter (room temp.)
1 tbsp chopped chives
1 tsp dijon mustard
1 tsp chopped garlic
6 large sea scallops on the shell, side muscle removed
Pinch of salt


1) Preheat the oven to 350°F.
2) Clean the scallops, pat them dry and place them back in their shell.
3) In a bowl mix chopped pistachios, butter, chives, mustard, garlic and salt, until you get a thick paste.
4) Add about 1 tsp of the pistachio butter on top of each scallop and cook for 10 minutes in the oven.
5) ***This recipe also works for frozen or fresh scallops without the shells. First, sear the scallops in a nonstick skillet over high heat (about 2 minutes per side) and add the butter. Cook until the butter is completely melted and the pistachios start to turn crusty brown. Enjoy!

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