Macadamia Crusted Scallops with Beurre Blanc Sauce

8 diver scallops, rinsed and dried
1 cup raw, unsalted macadamia nuts
Salt and white ground pepper to taste
2 eggs, lightly beaten
1 cup all-purpose flour
1/4 cup OO&B Hojiblanca Australia EVOO

Beurre Blanc:
1 shallot, finely chopped
1 1/2 cups (3 sticks) unsalted butter, sliced and softened, plus more for sautéing
1/2 cup OO&B Barrel Aged White Wine Vinegar
1 orange, juiced
1 lime, juiced
1/4 cup chopped basil


  1. To make the scallops, use a rotary cheese grater to grate the macadamia nuts into a bowl, or chop using a knife. Season the scallops with salt and white pepper. Dredge the scallops in the flour, removing any excess. Coat the scallops in the beaten eggs, covering them completely. Dredge the scallops in the grated nuts.
  2. Preheat the oven to 400ºF. Heat an oven-safe pan over medium heat and add the oil. When very hot, place the scallops in the pan. Brown on one side until golden, about 3 minutes. Turn onto the other side and place the pan into the oven until done, about 4 minutes. The scallops should be golden brown and firm to the touch.
  3. To make the beurre blanc, melt a little butter in a medium saucepan. Sauté the shallots until soft and translucent, about 3 minutes. Add the white wine, orange juice, and lime juice and reduce to a syrup, about 10 minutes. Remove from the heat and allow to cool for 10 minutes. Add the butter one slice at a time while whisking constantly.
  4. Place 2 scallops on each plate. Drizzle with the beurre blanc sauce. Garnish with chopped basil!



Tags: , , , ,

Categories: Main Course


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