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Monday, November 8, 2010

Pan Seared Scallops with Brown Butter, Hazelnuts, White Truffle Oil, and Asparagus (Wendy And Susan)

3 Tbs extra-virgin olive oil, divided
12-16 fresh jumbo sea scallops (about 1 ½ pounds)
salt and pepper
9 Tbs unsalted butter
2 tsp freshly squeezed lemon juice
1 ½ ounces coarsely chopped hazelnuts, toasted
2 Tbs chopped parsley, divided
White truffle oil (optional)
Frangelico (optional)
1 lb roasted fingerling potatoes
1 lb blanched asparagus

Roasting potatoes
Halve fingerlings lengthwise
brush or toss with olive oil
season with salt and peper
roast in a preheated 400-degree oven until fork-tender, about 15 to 20 minutes

Blanching asparagus
Wash and trim 1 pound
Cook in boiling salted water Justin until the asparagus turns bright green, about 2-3 minutes
Remove from boiling water
Plunge into an ice-water bath to stop the cooking.

Heat a sauté pan until very hot (we use cast iron)
Add 1 tbsp olive oil
Season scallops lightly with salt and pepper
When oil is hot, add the scallops
Sauté until golden brown, about 2 minutes per side
Add the butter, lemon juice and hazelnuts
When the butter is browned, add half of the parsley, several drops of truffle oil, a splash of Frangelico, and the remaining 2 tbsp of olive oil
Remove scallops and keep warm
Toss the potatoes and asparagus in the brown butter sauce
Return the scallops to the pan

The week after this appeared in the Philadelphia Inquirer, a correction credited it to a famous chef in a famous restaurant. Unfortunately, we did not cut out the correction, so we regret that we cannot correctly attribute this delicious dish.

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