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1
Preheat oven to 400 degrees F.
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2
In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste.
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3
Add the potatoes to a roasting pan and bake for about 25 minutes.
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4
Test with fork for tenderness.
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5
Remove them from oven to a bowl and set aside.
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6
For the asparagus:
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7
Bring a large pan of salted water to a boil over high heat.
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8
Add the asparagus and blanch until they become bright green, about 2 minutes.
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9
Remove and plunge into an ice bath or rinse under cold water.
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10
For the scallops:
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11
Heat a nonstick saute pan over medium heat until very hot and add the olive oil.
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12
Season scallops lightly with salt and pepper.
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13
When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes.
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14
Turn the scallops over, and after 1 minute, add the butter and the hazelnuts.
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15
When scallops are seared, transfer them to a plate and keep warm.
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16
Add lemon juice to the butter and hazelnuts.
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17
When the butter has browned add the 2 tablespoons of the chopped parsley.
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18
(Add 1 or 2 drops of white truffle oil to the butter, if desired.)
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19
Toss the potatoes and asparagus in the brown butter until heated through.
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20
Transfer the vegetables to a serving platter.
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21
Position the scallops over the vegetables and garnish with chopped parsley.
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22
Drizzle remaining brown butter over scallops and serve.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
