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)
Save Recipe

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

  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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Bacon Wrapped Scallops with Spicy Mayo

Sauteed Scampi in Macadamia Nut Oil

Small Mixed Salad with Macadamia Nut Oil

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Ahi Salad with Macadamia Nuts and Cilantro Chili Oil

Macadamia Nut Crust

Macadamia Nut Brittle

Chocolate Macadamia Nuts

🤤 More Drool-Worthy Recipes