Recipe courtesy of Fork: etc.

Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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Ingredients

Roasted Fingerling Potatoes:

1 pound fingerling potatoes, washed and sliced lengthwise

1/4 cup olive oil

Salt and freshly ground black pepper

Asparagus:

1 pound asparagus, washed, tough ends removed

Pan-seared Scallops:

1 tablespoon extra-virgin olive oil

12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds

Salt and freshly ground black pepper

9 tablespoons clarified butter

1 1/3 ounces hazelnuts, toasted and coarsely chopped

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley leaves, plus more for garnish

1 or 2 drops white truffle oil, optional

Directions

  1. For the potatoes: Preheat oven to 400 degrees F.
  2. In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  3. For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  4. For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  5. Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  6. Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

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