Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus
Recipe courtesy Fork Etc
Show: Rachael's Vacation
Episode: Philadelphia
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- Recipe categories: Shellfish, Scallop, Vegetables, Potato, Asparagus,
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By ssbourgeois
on February 15, 2013
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I made this for my husband, who is a scallop-lover from New England, and it was incredible! I doubled the recipe for the amount of people we had to feed and it turned out really well. I didn't have the parsley so I skipped it, along with the truffle oil, which was a pricey $14.00 for 10oz. The recipe didn't lack in flavors and it was super simple to put together. Definitely a meal to serve to guests!
By graydeez_12514781
Woodbridge, 86
on January 03, 2010
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The best recipe We have ever made. We have made it several times for guests...everyone loves it. All the different flavors work so well together...lemon, hazelnuts, scallops...yum