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Almond-Rosemary Crusted
Sea Scallops
Sea Scallops
Ingredients
| * | 2 eggs |
| * | 1/2 cup milk |
| * | 1 cup flour |
| * | 12 large sea scallops - 2 per person |
| * | FOR THE ALMOND-ROSEMARY CRUST: |
| * | 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 |
Instructions
| 1 | Beat 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. |
| 2 | Toss 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. |
| 3 | To 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. |
| 4 | To serve, pool sauce on warm plates. Place 2 scallops over sauce on each plate. Garnish with fresh herbs or watercress. |
Notes
- This recipe can be multiplied and served as an entree.
Source
Chef Chris Ferrell, White Horse Tavern, Newport, RI