This Hawaiian inspired dish combines a few of our favorite things including gorgeous jumbo sea scallops, roasted macadamia nuts, a touch of heat and sweet from red pepper and brown sugar, a lively and creamy butter sauce, and of course, our favorite tropical paradise. The macadamia nut topping could be used on a piece of white fish as well, but the sweet scallops were the ideal vessel for the crunchy topping. Serve with a crisp white wine, like a Sauvignon Blanc or Blanc de Blanc sparkler. We love Ladera and Round Pond Sauvignon Blanc or Chandon’s Blanc de Blanc, all in Napa Valley.
Macadamia Nut Crusted Scallops with White Wine Beurre Blanc
Ingredients: (for 8 appetizers)
16 10/12 count sea scallops
1/2 cup macadamia nuts (we chose roasted and salted nuts, but you can also try raw and salt the mixture)
1 1/2 tablespoons brown sugar
1 teaspoon red pepper flakes
1/2 teaspoon black pepper + more to season the scallops
Pinch hot paprika
Pinch Garam Masala
2 tablespoons softened butter
Juice of 1/2 lemon
3 tablespoons grapeseed oil
Micro greens or spring mix for garnish
For the Beurre Blanc:
1 cup white wine
2 tablespoons white wine vinegar
1 clove garlic, minced
1 shallot, minced
Juice of 1/2 lemon
8 tablespoons cold butter, cubed
Salt and pepper
Make the Beurre Blanc first by adding the wine, vinegar, garlic and shallot to a small sauce pan and bring to a low boil, then turn the heat to medium-low and allow the wine mix to cook until reduced by half. Turn the heat to low and slowly whisk in the butter, a but at a time until fully incorporated. Season with salt and pepper. Allow the mix to cool slightly then pour through a strainer to create a smooth sauce. Place back on the stove, whisk in the lemon juice and keep warm over low heat.
Prep the scallops first by pulsing together the nuts, brown sugar, spices and butter in a food processor. Scoop the mix out into a bowl and set aside. Rinse the scallops and pat them dry. Season both sides with salt and pepper. Heat 2 tablespoons of oil in a sautee pan over medium-high heat. When the oil is hot add the scallops, working in batches, to create a toasted brown crust on one side (watch the scallops closely, you want them to be toasted on one side, but not overcooked.) Remove the scallops onto a baking sheet and add a spoonful of the mixture to the unseared side. Place in the broiler for 2-3 minutes to brown the mixture and cook the scallop through. While the scallops are cooking mix the greens with the remaining oil and lemon juice and season with salt and pepper. Remove the scallops and plate by spooning a bit of the buerre blanc on the bottom of an appetizer plate, top with two of the scallops and garnish with the micro greens.
Preheat the broiler.