Those fine folks at the James Beard Foundation share some recipes that make my mouth water when I look at the pictures and read the recipes.
But hold on there! This recipe sounds like it comes straight from a snooty French eatery. But a quick scan of the ingredients and the directions reveals a simple recipe with some amazing flavors. I think the specific scallops suggested in the recipe will make it taste fantastic. But I suspect any fresh scallops will do the trick. Who knows…give the frozen ones a try?
8 diver scallops, rinsed and dried
1 cup raw, unsalted macadamia nuts
Salt and white ground pepper to taste
2 eggs, lightly beaten
1 cup all-purpose flour
1/4 cup cooking oil
1 shallot, finely chopped
1 1/2 cups (3 sticks) unsalted butter, sliced and softened, plus more for sautéing
1/2 cup dry white wine
1 orange, juiced
1 lime, juiced
1/4 cup chopped basil
Preheat the oven to 400º F. Heat an oven-safe pan over medium heat and add the oil. When very hot, place the scallops in the pan. Brown on one side until golden, about 3 minutes. Turn onto the other side and place the pan into the oven until done, about 4 minutes. The scallops should be golden brown and firm to the touch.
To make the beurre blanc, melt a little butter in a medium saucepan. Sauté the shallots until soft and translucent, about 3 minutes. Add the white wine, orange juice, and lime juice and reduce to a syrup, about 10 minutes. Remove from the heat and allow to cool for 10 minutes. Add the butter one slice at a time while whisking constantly.
Place 2 scallops on each plate. Drizzle with the beurre blanc sauce. Garnish with chopped basil.