Get: - 1lb scallops
- 60g macadamia nuts, dry roasted and salted
- 2 tbsp flour (to coat)
- 1 egg
- 4 tbsp butter (for sauce)
- splash of cream
- salt, pepper, garlic powder
Do: - Prepare the scallops
- Mince the macadamia nuts and place in a bowl, for coating
- Place the flour in a bowl, for coating
- Beat 1 egg and place in a bowl, for coating
- Rinse scallops and pat very dry
- Season the scallops with salt, pepper, garlic powder
- Dredge each scallop in flour to coat very lightly // use fingers or tongs! chopsticks slice the meat
- Dredge each scallop in the egg, then in the nuts, to coat thoroughly
- Set aside or chill until ready
- Prepare the brown butter sauce
- Melt 4 tbsp brown butter in a small sauce pan on medium heat
- Swirl to keep from burning until butter is golden brown but not dark brown
- Transfer to a different pan to stop browning
- Add splash of cream plus salt, and stir
- Let cream bubble just a bit but not boil
- Stir before serving
- Cook scallops:
- Heat a skillet with olive oil on medium heat // consider using butter?
- When oil is hot, place scallops in pan and fry 3 minutes
- Turn scallops, fry 1 minute using tongs or spatula
- Turn off heat and cover to finish cooking, 2-4 more minutes
- Plate with sauce on top
Results: - I tried putting sugar in the nuts but it was maybe a little too sweet
- I tried searing the scallops on medium high but that burned the nuts. Lower heat! You're not searing the scallop meat, remember.
- The nuts could be more buttery, perhaps fry the scallops in butter? Or sauce on top?
- I tried handling the scallops with chopsticks but it sliced through them. Have to use fingers.
References: - https://www.jamesbeard.org/recipes/macadamia-crusted-scallops-with-citrus-beurre-blanc
- http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipes/detail/1918/macadamia-nut-praline-scallops
- http://lowcarbhighfatrecipes.com/brown-butter-cream-sauce-the-perfect-keto-sauce/
- https://www.foodnetwork.com/recipes/alton-brown/seared-scallops-recipe-1916984
Raw notes - 60g dry roasted salted macadamia nuts, minced. (I tried 32g but it was only enough to cover 6 of my 10 scallops!)
- 0.95 lbs scallops, rinsed and patted very dry with paper towel. they actually kinda don't smell great, i probably should have bought frozen.
- season scallops with salt, pepper, garlic powder
- dredge in flour. very little is needed, maybe a couple tbsp. i wasted most of a half cup.
- i stirred in one tsp of brown sugar with the nuts.
- make the brown butter cream sauce. it will stand.
- sear scallops on medium for 3 minutes, then flip. medium high was too high! blackened the bottoms.
- recipe says to put in oven, but im not doing that. instead i seared for 2 minutes on medium, then covered to cook on low for another 2 minutes. seemed fine
| |