Sauteed Scallops with Hazelnut Vinaigrette and White Bean Puree Recipe

Name: Sauteed Scallops with Hazelnut Vinaigrette and White Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons hazelnut or walnut oil; 1/4 cup minced red onion; 1/4 cup finely chopped toasted hazelnuts (about 1 ounce); 1 tablespoon finely chopped peeled fresh ginger; 1/4 cup balsamic vinegar; 1 tablespoon honey; 24 large sea scallops; 1 teaspoon chopped fresh thyme; All purpose flour; 1 tablespoon butter; 2 tablespoons olive oil; White Bean Puree; 1 tablespoon minced fresh basil

Servings: persons

4 tablespoons hazelnut or walnut oil
1/4 cup minced red onion
1/4 cup finely chopped toasted hazelnuts (about 1 ounce)
1 tablespoon finely chopped peeled fresh ginger
1/4 cup balsamic vinegar
1 tablespoon honey
24 large sea scallops
1 teaspoon chopped fresh thyme
All purpose flour
1 tablespoon butter
2 tablespoons olive oil
White Bean Puree
1 tablespoon minced fresh basil

1
Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat.
2
Add onion, nuts and ginger; saute until onion is tender, about 4 minutes.
3
Remove from heat.
4
Mix in vinegar, honey and 3 tablespoons nut oil.
5
Season vinaigrette with salt and pepper.
6
Keep warm.
7
Meanwhile, sprinkle scallops with thyme, salt and pepper.
8
Dredge in flour; shake off excess.
9
Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat.
10
Add half of scallops; saute until golden and cooked through, about 3 minutes per side.
11
Transfer scallops to warm plate.
12
Repeat with remaining butter, olive oil and scallops.
13
Spoon White Bean Puree onto 6 plates.
14
Top with scallops.
15
Stir basil into vinaigrette and spoon over scallops.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons hazelnut or walnut oil, 1/4 cup minced red onion, 1/4 cup finely chopped toasted hazelnuts (about 1 ounce), 1 tablespoon finely chopped peeled fresh ginger, and more.

Yes, Sauteed Scallops with Hazelnut Vinaigrette and White Bean Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Scallops with Hazelnut Vinaigrette and White Bean Puree

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