Macadamia-Crusted Scallops with Citrus Beurre Blanc

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?


Four servings

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

Beurre Blanc:
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


To make the scallops, use a rotary cheese grater to grate the macadamia nuts into a bowl, or chop using a knife. Season the scallops with salt and white pepper. Dredge the scallops in the flour, removing any excess. Coat the scallops in the beaten eggs, covering them completely. Dredge the scallops in the grated nuts.

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.

From: The James Beard Foundation


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