Seared Scallops w Hazelnut/Meyer Lemon Sauce

Epicurean Exploits - Food and Recipes
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Last nights dinner was inspired by a post Gence Alton put up on Facebook. Terrific dish and one worth making again. Perfect with Chardonnay…

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I saw this on Facebook - looks incredible, and I bet a PERFECT pairing with Chardonnay - nice work.

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Exceptional color on the scallops.

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Thanks guys. Traci does an amazing job with scallops. We lightly dredged them in flour and crushed hazelnuts before throwing in the pan with some butter.

As Traci says, “you just put em in the pan and don’t f*** with them”.

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Truer words have never been spoken about food preperation.

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Those look awesome!

My current favorite scallop recipe; from the Chef at Madrona Manor Inn in Healdsburg.

SEARED SEA SCALLOPS WITH LEEKS, SAGE AND SWEET POTATO

Serves 4 as a first course; 2 for lunch or supper

2 medium-small leeks (about ½ pound)
5 tablespoons unsalted butter
2 fresh sage leaves
1 tablespoon heavy cream, optional
1 cup cooked sweet potato puree (optional)
1 tablespoon light olive oil or safflower oil
8 sea scallops (about 1 pound)
Sea salt, to taste
1 tablespoon best-quality aged balsamic vinegar
Fresh sage, to garnish, optional

  • Trim leeks, reserving white and pale green parts. (Save the trimmings for soups or stews). Slice leeks in half lengthwise then place in a bowl of cold water and let stand 20 minutes to clean. Repeat if necessary; drain, then pat leeks dry.
  • Place leek stalks cut side down on a cutting board then slice crosswise into very thin ribbons. You should have about 1 to 1 ¼ cups finely chopped leeks.
  • In a small, heavy skillet over very low heat, melt 3 tablespoons of the butter. Add the leeks and 1 sage leaf. Place a sheet of aluminum foil directly over the leeks and cook very gently and very slowly, stirring occasionally, for 20 to 30minutes or until very soft but not brown. Add and stir to mix. Cover to keep warm and set aside
  • Place the sweet potato and 1 tablespoon of the butter in a small saucepan and heat until warmed through. Stir to blend and set aside.
  • Melt the remaining tablespoon butter with the olive oil and remaining sage leaf in a large, heavy skillet over medium-high heat. Pat the scallops dry with paper towels, then sprinkle scallops with salt. When butter and oil are sizzling, add scallops and cook 2 minutes on the first side or until rich golden brown, basting them with butter and oil as they cook. Turn scallops and cook 1 to 3 minutes longer or until scallops are opaque in the center. Remove from heat, cover and keep warm.
  • To serve, divide the leeks among 4 warm plates. Place a spoonful of warm sweet potato puree beside the leeks. Place 2 scallops on each plate-either on or beside the leeks–then sprinkle each plate with about 6 to 7 drops of aged balsamic vinegar. Garnish with sage, then serve immediately.