Sauteed Scallops with Hazelnut Vinaigrette and Whit

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sauteed Scallops with Hazelnut Vinaigrette and White Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions