Pistachio-Orange Scallops by Emeril

I had a few extra scallops and decided to try this recipe out. I had a bag of pistchios around and googled, "pistachio scallop recipe" and came up with this little gem. Intrigued by the orange and pistachio flavor combo, I had my heart set on trying this one out. Since I only had two scallops, I halved the recipe.

Original recipe
Ingredients
4 large scallops
1/2 cup pistachios, shelled, peeled, and chopped (probably only need about 1/2 of this)
1 teaspoon chopped orange zest
1 teaspoon softened butter (I softened refrigerated butter in the microwave... But did not melt it!)
Salt and pepper
1 tablespoons olive oil

For the Vinaigrette:
1 orange, juiced
1 1/2 teaspoon chopped fresh chervil (substituted with parslely)
1 tablespoon light olive oil
1 teaspoon chopped shallots (did not have and did not use)
Sprigs of chervil-garnish (did not have and use)

Directions
Preheat oven to 400. In a bowl combine pistachios, orange zest, butter, salt, and pepper until it forms a paste. In an oven-proof skillet heat oil. Season scallops with salt and pepper and place in the skillet and sear until golden on one side. Then turn the scallops over and top the seared side with a mound of the nut paste. Place in the hot oven. Meanwhile, prepare the vinaigrette. Squeeze juice from the orange into a small bowl and mix in oil, shallots, chervil, salt and pepper. Remove scallops from the oven, place on a serving plate and drizzle with the vinaigrette. Garnish with chervil sprigs.