[jay k. davis]

Scallop SOS!

Prime large sea-scallops, coated on flat sides in ground hazelnuts, then sauteed quickly on both sides in mix of butter and olive oil , medium heat, until just barely done.

Nuts fell off into oil/butter, scallops did not brown. Day saved by garnishing scallops with "new nut-butter sauce".

What should I have done to make the crushed nuts stick to the scallops during cooking? Egg wash?

Jay

 

[mezzaluna]

Did you try a flour-egg wash- nuts routine? Pat the scallops dry, dust with flour, pat off the excess. Then dip in egg wash, finally in the nuts (or nuts/crumb) mixture. Let the coated scallops sit for at least 1/2 hour to allow the coating to set up. Otherwise, it will fall off in the pan.

How did you prep them?

 

[jay k. davis]

Thank you , Mezzaluna!

I will try the light flour/egg wash/nut coat process.

I did nothing (like marinade) to the scallops because their natural flavor is so delicate and I hate to overpower that in any way.

For you- we often have catfish fillets, lightly dusted in flour and sauteed in a little olive oil and some butter to which Lawry's Garlic Salt has been added. Turn at least twice until nicely browned. Fish is very dense and remains piping hot and juicy!
Serve with small red potatoes and baby carrots tossed in chopped parsley and butter.

Thanks,

Jay

 

[mezzaluna]

The catfish sounds delectable! Thank you for the recipe. I hope your scallops are as flavorful as this dish sounds. :lips:

And... don't forget to let the coated shellfish rest in the fridge to set the coating.