Recipe courtesy of Yvers Garnier
Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust
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- Level: Intermediate
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
- Yield: 4 servings (part of four course meal)
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 309
- Total Fat
- 30 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 209 mg
- Level: Intermediate
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
- Yield: 4 servings (part of four course meal)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 309
- Total Fat
- 30 g
- Saturated Fat
- 5 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 5 mg
- Sodium
- 209 mg
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.
