SEARED SCALLOPS WITH TOASTED HAZELNUT AND PARMESAN CREAM SAUCE
Seared Scallops with Toasted Hazelnut and Parmesan Cream Sauce
- Servings: 4
- 2 tablespoons unsalted butter, divided
- 1/4 cup hazelnuts, toasted
- 4 teaspoons all-purpose flour
- 1/2 cup chicken stock
- 2 tablespoons heavy cream
- 2 tablespoons fresh parmesan cheese, grated
- pinch fresh ground black pepper
- 1 pound dry sea scallops, 16 scallops
- 2 teaspoons unsalted butter
- 2 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Melt 1 tablespoons butter in medium saucepan, over medium-high heat. Add hazelnuts and stir until they are golden brown, about 2 minutes. Remove from pan and reserve. In same pan, melt remaining butter. Add flour and stir for about 2 minutes or until mixture is golden. Add chicken stock and continue stirring until thickened. Stir in cream, Parmesan cheese, pepper and one-half of the toasted hazelnuts. Keep warm until ready to serve.
Thoroughly pat the scallops dry. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Pour a quarter of the sauce on each plate and place 4 scallops in the center. Sprinkle each serving with remaining butter-toasted hazelnuts.