Pistachio-Crusted Scallops
['2 tablespoon unsalted butter', '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 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, and 1 tablespoon chopped fresh thyme. Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon grapeseed 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.
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