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Recipe: Breaded Scallops

By AFTouch-Cuisine 5/5 (2 reviews)

Recipe Breaded Scallops - Chef recipe — Photo: AFTouch-Cuisine

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

16 scallops
1.75 oz (50 g) almond powder
1.75 oz (50 g) hazelnut powder
2 tablespoons olive oil

salt, pepper

2.8 oz (80 g) half-salt butter

sauce:

1.75 oz (50 g) half-salt butter
juice of 1/2 lemon
1 tablespoon sliced roasted almonds
1 tablespoon roasted crushed hazelnuts
ground pepper

Step-by-step directions

1 Brush the scallops with olive oil, salt and pepper.

2 Roll the scallops in the almond and hazelnut powder mixture

3 Pan fry the scallops with 1 tablespoon of olive oil and butter, 30 seconds on each side.

4 Keep warm.

5 Melt the butter for the sauce and add the remaining ingredients (note that this should be melted butter and not a roux).

6 Serve this butter separately and each person will add a few drops on the scallops
it is delicious and very refined, a treat.

Chef Patrick's Comment

A lovely simple recipe, as a reminder scallop fishing stops on May 15th and resumes around October 15th.

Also explore

Hazelnuts Scallop meat Scallops Scallop accompaniment Almonds Pan-seared scallops

Wine Pairing

Dry Pacherenc du Vic Bilh South-West France Bourgogne Coulanges-la-Vineuse Burgundy Criots-Bâtard-Montrachet Burgundy Château Grillet Rhône Valley Condrieu Rhône Valley Bonnezeaux Loire Valley Quarts de Chaume Loire Valley Vouvray Loire Valley Alsace Late Harvest Alsace & Eastern France

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Breaded Scallops 5/5 (2 reviews)

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