Rosemary Honey Butter Scallops with Toasted Pistachios

Before we dive into the recipe, let’s just do a quick little primer on scallop cookery (a topic that is very near and dear to my heart).

  • Buy dry packed scallops (if you can)—you can still cook with wet packed scallops, but they have way more moisture in them, so it’s much easier to start with dry packed scallops
  • Remove as much moisture as possible from your scallops—I usually place them on a paper towel lined plate, salt them, and let them sit uncovered in the fridge for anywhere from 15 minutes to overnight. This pulls a lot of moisture out of them, and then I’ll blot the scallops with a paper towel.
  • Cook on super high heat—I like to cook my scallops in canola oil because it has a neutral flavor and can withstand the super high heat. The oil should be barely smoking when the first scallop goes in. I use enough oil to coat the bottom of my pan, but not so much that the scallops are pan frying. You can do this in a cast iron or non stick, but if you’re worried about stickage, start with a non stick.
  • NO TOUCHY! Once the scallops go in, just LET THEM COOK. I know. It’s hard not to constantly nudge them around to see how they’re doing, but if you let them cook undisturbed for 2-3 minutes, you’ll get a nice crust.
  • Just a kiss on the other side! This is personal preference, but I like a scallop that has one side with a super crunchy crust and the other side is just barely cooked. This also prevents you from cooking the scallop for way too long and it having the a rubbery texture.
  • Baste with butter. Once your scallops are seared and kissed, turn off your heat and throw a knob of butter in the pan (the residual heat will melt it). Then use a large spoon to baste the butter all over the scallops and serve immediately!

Ok enough of that—now for the recipe!

Rosemary Honey Butter Scallops with Toasted Pistachios

Prep Time
15 min
Cook Time
Total Time
25 min



10-12 large sea scallops

Kosher salt

Canola oil, enough to coat the bottom of your pan

2 tablespoons unsalted butter

1 tablespoon honey

2-3 sprigs fresh rosemary

Toasted pistachios, chopped, for serving

Greek yogurt, for serving

Aleppo pepper, for serving


Place scallops on a paper towel lined plate and generously salt. Let sit uncovered in the fridge for 15 minutes to overnight. Pat excess moisture with paper towel.

Gather your butter, honey, and rosemary and put it somewhere near your stove for easy access—you don’t want to be scrambling for it when your scallops need you! Heat oil in a large cast iron or non stick skillet over medium high heat until oil is barely smoking. Add scallops, cooking undisturbed, until golden brown and crusty, 2-3 minutes. Flip to just barely cook the second side, 30 seconds. Turn off flame and add butter, honey, and rosemary springs, then baste the scallops with your delicious rosemary honey butter. Salt to taste and serve over Greek yogurt and top with more honey butter, aleppo pepper, parsley, and pistachios.