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Almond-Rosemary Crusted
Sea Scallops
Makes 6 Servings
*2 eggs
*1/2 cup milk
*1 cup flour
*12 large sea scallops - 2 per person
*1/2 cup almonds, chopped
*1 cup Panko breadcrumbs
*1 tbls. fresh rosemary, chopped
*1 tbls. fresh parsley, chopped
*Pinch of salt and pepper
* FOR THE BEURRE BLANC (Butter Sauce):
*1/2 cup white wine
*3 tbls. shallots, chopped
*Sprig of fresh thyme
*1 bay leaf
*8 whole peppercorns
*2 tbls. fresh lemon juice
*1/2 cup orange juice
*1/2 tsp. orange rind (no pith)
*8 oz. (2 sticks) butter, cubed, at room temperature
*1 tsp. honey
*Pinch of salt and white pepper
*Fresh herbs or watercress for garnish
1Beat eggs and milk together to form an egg wash. Place flour in a shallow bowl or pie pan. Separately, prepare the almond-rosemary crust by combining all ingredients together. Mix well.
2Toss scallops in flour, then in egg wash. Coat with almond-rosemary mixture. Heat a saute pan with a small amount of olive oil. Place scallops in pan and cook until lightly brown on all sides.
3To prepare the Beurre Blanc, in a saucepan add wine, shallots, thyme, bay leaf, peppercorns, lemon juice, orange juice and orange rind. Reduce by two-thirds over medium heat. Remove pan from heat and whisk in butter one cube at a time until sauce becomes thick. Add honey and salt and pepper to taste.
4To serve, pool sauce on warm plates. Place 2 scallops over sauce on each plate. Garnish with fresh herbs or watercress.
  • This recipe can be multiplied and served as an entree.

Chef Chris Ferrell, White Horse Tavern, Newport, RI