Sauteed Scallops with Hazelnut Vinaigrette and White Bean Purée Recipe

Sauteed Scallops with Hazelnut Vinaigrette and White Bean Purée Recipe

  • 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. Add onion, nuts and ginger; sauté until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.
  2. Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sauté until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.
  3. Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops.
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