Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust

1. 1

   Toast the macadamia nuts in the oven for about 5 to 10 minutes until they are toasted blonde, watch them carefully as they burn quickly.

2. 2

   Once they are toasted blonde, let them cool down and grind them.

3. 3

   Cut 7 scallops into 2 horizontal pieces.

4. 4

   Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely.

5. 5

   Arrange them on a baking sheet and set aside.

6. 6

   Remove the greens from the fennel and reserve for garnish or another use.

7. 7

   Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise.

8. 8

   Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote.

9. 9

   Set aside.

10. 10

    Heat on high in the oven for 10 minutes before using.

11. 11

    Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through.

12. 12

    Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan.

13. 13

    Garnish with the fennel greens.

* Per serving · 4 servings · Values may vary.

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