February 8, 2013
Hazelnut Sea Scallops with Vinegarette Dressing
It's still hot on this side of the world, well in my part anyway, and so light meals are still very much on the menu.
I found it necessary this week to quickly devise a lunch dish very much at the last minute that not only needed to taste great, but had to impress my visitor as well.
A quick look around my kitchen revealed bags of nut flour still sitting on my bench and I thought how it would be interesting to use it in a savoury dish too.
The nuttiness is such a great contrast to sweet meats and I didn't want to be stuck in the kitchen for very long, the perfect answer was Scallops. Such creamy, sweet soft flesh with just a moment in the pan, all that was needed was a touch of acidity for the perfect ladies luncheon indeed- yummo!
Scallops, about 3 per person
1/2 cup Hazelnut Flour
1 Shallot (much sweeter than onions)
tablespoon Butter or substitute
4 tablespoons Red Wine Vinegar
Dice about half the shallot as finely as you can, you want lovely little pieces that will cook in seconds. You only need about a teaspoon per person at the most
When presenting my scallops very simply like this, I prefer not to have the roe attached, but of course that's a personal choice and up to you to decide when you go to make your own dish.
Add a bit of seasoning to the hazelnut meal, then toss the scallops in it and make sure that they're thoroughly coated
Melt the butter on moderate heat, then cook the scallops carefully for only about a minute or so per side. You don't want to burn the nut flour coating but you do want it to develop a bit of a nice crust, so don't turn them over too early or the nut coating will come off and stick to the bottom of the pan
Remove the scallops from the pan and quickly toss in the diced shallot.
Stir it around for a minute until it's just starting to soften
Pour in the vinegar, swizzle the pan around a bit to mix it through, then pull off the heat and you're done!
I served the scallops drizzled with a bit of the dressing and with some little herb flowers from the garden. It would have been really nice to have a few chunky bits of roasted hazelnuts on the plate as well just to reinforce the nut theme and it would have provided a lovely textural contrast to the gorgeous creaminess of the scallop meat as well- but I just didn't think of it in time! The touch of vinegar gave these little nutty beauties the perfect lift they needed, and I sure think my friend was impressed with my quick last minute meal.
So Dear Readers, what did you have for lunch today and do you like the roe on or off your scallops?
Nuts and Nut Flour supplied by Lario International - Thanks guys!
Subscribe to: Post Comments (Atom)
Oh you are a clever cookie Rebecca! :D And I don't mind roe on or off, I've had both and like it both ways :)ReplyDelete
Thanks Lorriane! If it's cooked properly, it's always delicious! xoxDelete
YUM! I like mine with the roe off, they are always so succulent and deccadent. Anne Marie @ the food dept.ReplyDelete
They are certainly my favourite seafood too Anne Marie :)Delete
That looks so delicious, I would love to try the combination myself! Personally I hate to waste any beautiful seafood flavour so I am a roe on person. ...although presentation is nicer with the roe removed :/ ... the jury is out.
Thanks! It certainly seems to split the seafood loving community :)Delete
I'm sure your friend was very impressed as this is a very impressive looking dish and I love the way you plated it with the gorgeous flowers. Yes, it's very hot in these parts. This weekend has been particularly hot but I'm not complaining as winter will be here before we know it xxReplyDelete
I know Charlie, I even have a couple of red leaves on my deciduous trees! It's crazy! Thanks Charlie, you're welcome to come to lunch anytime indeed xoxDelete
Gorgeous, clever , beautiful. Thats what nut flour is for .....just everything.ReplyDelete
Why thank you so much Tania, I've so enjoyed using it. Big hugs to you and the guys at Lario xoxDelete
Divine!! I had a tuna salad & homemade muesli bar :) Oh, & I'd take them either way (love scallops!), but preferably off ;)ReplyDelete
Thanks Heidi! That sounds nice and healthy, I hope Ben is eating healthy without you to cook for him :( Personally I prefer the roe off too, it just looks so much nicer!Delete
You clever thing - a truly gorgeous dish!ReplyDelete
Awww shucks! Thanks sweetie :)Delete
This lunch would definitely have impressed me! Scallops are a rare treat as they are so expensive, but I like them very much. And the flower decoration is so lovely!!ReplyDelete
Thanks Kath! I guess I paid about $30ish a kilo for these little lovelies. They're definitely my favourite seafood indeed! I've got a heap of little herb flowers out at the moment with the veggie garden in full swing :)Delete
What an amazing & fabulously recipe! I loved it!ReplyDelete
I have made it twice already & my husband & I loved it so much! So good, so tasty too! Great for entertaining too! :) xxx
I'm so excited you love it Sophie! That makes me so happy indeed- Yay! :)Delete