Macadamia Crusted Sea Scallops With Basil Beurre Blanc Recipe

Main Course

1. 1

   Prep crust and scallops

   Pat scallops dry with paper towels. Place macadamia nuts in a small processor and pulse to a coarse crumb. Transfer to a shallow dish and mix in the Panko breadcrumbs, Salt (crust), and White pepper.

2. 2

   Dredge scallops

   Lightly beat the egg white in a bowl. Dip each scallop into the egg white, then press into the macadamia-panko mixture to form an even crust. Place crusted scallops on a lined tray.

3. 3

   Sear crusted scallops

   Heat olive oil in a large skillet over medium-high heat. Add crusted scallops, crust side down, and sear 1–2 minutes until golden. Flip carefully and sear another 1 minute on the other side until the scallops are just opaque in the center. Remove and keep warm.

4. 4

   Make basil beurre blanc

   In a small saucepan, combine Dry white wine, White wine vinegar, and minced Shallots. Bring to a simmer and reduce until the liquid is syrupy and the shallots are soft, about 6–8 minutes. Reduce heat to low. Whisk in the Cold butter pieces, about 1–2 pieces at a time, until the sauce is smooth and emulsified. Stir in Basil leaves (finely chopped) and Lemon juice. If using, whisk in Heavy cream and season with Salt (sauce) and White pepper to taste.

5. 5

   Plate and finish

   Spoon a little beurre blanc onto each plate, lay the crusted scallops on top, and spoon more sauce around. Garnish with extra basil leaves and a final squeeze of lemon, then serve immediately.