Ragoût of Scallops with Pistachio Nuts

Preparing the scallops

Choose large fresh scallops; open them either with a knife or by placing them rounded side down in a heated oven for a moment, when they will open of their own accord. Remove the beards, washing the scallops well in cold water. Detach them from their shells, cutting them in half horizontally if they are very thick.

Place them