Begin by shelling the pistachios if you can't find them already shelled. The put them
in a food processor to chop to the consistency of coarse fresh ground pepper. Put aside.
Remove muscle from scallops and rinse in cold water. Add fresh ground black pepper and
salt to taste. Coat thoroughly on all sides with the chopped pistachios.
Cut potatoes into quarters (or smaller) and boil 10-12 minutes. At the 5 minute to go
mark, place the asparagus in the steamer basket and seal. The vegetables should be done at
the same time.
In a hot skillet, pour in some extra virgin olive oil. Place the scallops in the
skillet and saute 2-3 minutes per side over med-high to high heat.
When potatoes are done, drain water and add 2 tbsp. of butter and half the fresh
chopped parsley. Toss to coat and plate with the steamed aspargus.
Plate the scallops and deglaze the pan with the white wine. You can add a few whole
pistachios for garnish. Add 2 tbsp butter and the remaining parsley and stir. Pour over
the plated scallops and serve.
Goes well with a good California or Australian Chardonnay and candles and no kids.