Jul 17 2026
Restaurants›Velvet Belly›Hazelnut Crusted Scallops Recipe

Hazelnut Crusted Scallops Recipe

Inspired by Velvet Belly
Time1h
Serves4

truffle cauliflower puree, braised bacon + beet greens, pearl onions, warm beet-hazelnut vinaigrette

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Ingredients

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Scallops

Truffle Cauliflower Puree

Braised Bacon and Beet Greens

Pearl Onions

Beet-Hazelnut Vinaigrette

Method

Preparation

  1. 1

    Prepare Hazelnut Crust

    Preheat the oven to 400°F (200°C). Finely chop hazelnuts and combine with breadcrumbs, salt, and pepper. In a separate bowl, whisk the egg.

  2. 2

    Coat Scallops

    Dip each scallop into the egg, then coat with the hazelnut mixture. Place on a baking sheet lined with parchment paper.

Cooking Scallops

  1. 3

    Bake Scallops

    Drizzle scallops with olive oil and bake for 12-15 minutes, or until golden and cooked through.

Truffle Cauliflower Puree

  1. 4

    Cook Cauliflower

    Steam cauliflower florets until tender. Transfer to a blender or food processor.

  2. 5

    Blend with Cream

    Add heavy cream, truffle oil, salt, and pepper to the blender. Blend until smooth and creamy.

Braised Bacon and Beet Greens

  1. 6

    Cook Bacon

    In a skillet, cook bacon until crispy. Remove and chop into pieces.

  2. 7

    Sauté Greens

    In the same skillet, add olive oil and garlic. Sauté for 1 minute, then add beet greens. Cook until wilted. Stir in chopped bacon.

Pearl Onions

  1. 8

    Sauté Onions

    In a small saucepan, melt butter. Add pearl onions, salt, and pepper. Sauté until tender and slightly caramelized.

Vinaigrette

  1. 9

    Make Vinaigrette

    In a bowl, combine cooked beets, hazelnut oil, red wine vinegar, salt, and pepper. Whisk until smooth.

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