Macadamia Crowned Scallops

Though this isn’t the fastest recipe you’ve ever tried, you’ll be glad you put the time in when you try these flavors together. This is a great dinner when you need a nice occasion and a chance to forget about the things you have to do tomorrow…

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6/7 Sea Scallops (about 2/3 of a pound)                $6.00

1 cup macadamia nuts                                                    $2.00

3 tablespoons citus infused olive oil                         $0.60

1 fennel bulb                                                                        $1.99

1 tablespoon water                                                           $free 

2 tablespoons white wine                                              $0.13

Salt and pepper, to taste                                                $free (ish)

Total cost for two:                                                             $10.72

 Preheat the oven to 375 degrees. Once preheated, toast the macadamia nuts for approximately 8-10 minutes, or until toasted blond. Once toasted, combine with a few drops of water (just a few!) and grind them into a thick paste. 

Thinly slice the fennel bulb and combine with the water, 2 tablespoons of citrus olive oil, and white wine over medium-low heat in a saute pan. Keep an eye on this as you do the other steps. Reserve the greens on the end of the fennel bulb for garnishing.

Cut each of the scallops in half and brush them with the 1 remaining tablespoon of citus olive oil.  In a glass pan, lay the scallops out and put the macadamia paste on top of each of them. 

Let the fennel keep cooking until just beginning to caramelize (approximately 11-15 minutes). When you notice the fennel starting to brown, put the scallops in the oven. Leave them in for 2-3  minutes (really, that’s all they need!). Take the scallops out and serve them over the fennel and ENJOY!

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