Scallops Sauteed in Macadamia Nut Oil with a Macadamia Nut Crust |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 cups macadamia nuts |
7 scallops |
3 tablespoons macadamia nut oil |
1 bulb fennel |
1 tablespoons water |
salt and pepper |
1 piece star anise |
Directions:
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. Once they are toasted blonde, let them cool down and grind them.
2. Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside.
3. Remove the greens from the fennel and reserve for garnish or another use. Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise. Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote. Set aside. Heat on high in the oven for 10 minutes before using.
4. Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through. Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan. Garnish with the fennel greens.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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