Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust

2013-04-01
  • Yield : 4 servings (part of four course meal)
  • Prep Time : 25m
  • Cook Time : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo

Ingredients

  • 2 cups macadamia nuts
  • 7 scallops
  • 3 tablespoons macadamia nut oil
  • 1 bulb fennel
  • 1 tablespoons water
  • Salt and pepper
  • 1 piece star anise

Method

Step 1

Toast the macadamia nuts in the oven for about 5 to 10 minutes until they are toasted blonde, watch them carefully as they burn quickly. Once they are toasted blonde, let them cool down and grind them.

Step 2

Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside.

Step 3

Remove the greens from the fennel and reserve for garnish or another use. Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise. Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote. Set aside. Heat on high in the oven for 10 minutes before using.

Step 4

Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through. Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan. Garnish with the fennel greens.

Leave a Reply

Your email address will not be published. Required fields are marked *