Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
4 servings (part of four course meal)
Level:
Intermediate

Ingredients
  • 2 cups macadamia nuts
  • 7 scallops
  • 3 tablespoons macadamia nut oil
  • 1 bulb fennel
  • 1 tablespoons water
  • Salt and pepper
  • 1 piece star anise
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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