Recipe courtesy of Yvers Garnier
Save Recipe Print
Total:
1 hr
Prep:
25 min
Cook:
35 min
Yield:
4 servings (part of four course meal)
Level:
Intermediate

Ingredients

Directions

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.

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Sauteed Carrots

Recipe courtesy of Ina Garten

Sauteed Crimini Mushrooms

Recipe courtesy of Rachael Ray

Sauteed Scampi in Macadamia Nut Oil

Recipe courtesy of Yvers Garnier

Small Mixed Salad with Macadamia Nut Oil

Recipe courtesy of Yvers Garnier

Ahi Salad with Macadamia Nuts and Cilantro Chili Oil

Recipe courtesy of Steven Falsetti

Macadamia Nut Cream Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword