THE NUTTY REEF-DISKS

(Our Play on Scallops with Hazelnut Butter)

THE NUTTY REEF-DISKS

Ingredients: 300g Scallops (cleaned), 50g Hazelnuts (crushed), 100g Butter, 1 Lemon (juiced), 1 tsp White pepper, 0.5 tsp Nutmeg...

Ingredients

  • 300g Scallops (cleaned)
  • 50g Hazelnuts (crushed)
  • 100g Butter
  • 1 Lemon (juiced)
  • 1 tsp White pepper
  • 0.5 tsp Nutmeg

Cooking Method

  1. The Scorch Sear scallops in oil on high heat for 90 seconds per side until charred; remove.
  2. The Architect Melt butter in the same pan; cook until it smells like toasted nuts and turns brown (Beurre Noisette).
  3. The Bloom Add hazelnuts and spices with a tiny 15ml splash of lemon juice; the sizzle will bloom the nutmeg.
  4. The Marriage Return scallops for 30 seconds; toss in the golden-nutty silk until coated.
  5. The Final Flourish Finish with raw fresh parsley and extra lemon zest.

Cuisine: French

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