Recipe courtesy of Yvers Garnier

Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 4 servings (part of four course meal)
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2 cups macadamia nuts

7 scallops

3 tablespoons macadamia nut oil

1 bulb fennel

1 tablespoons water

Salt and pepper

1 piece star anise


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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