Ingredients:
Scallops:
2/3lb Scallops
1 1/2c Raw Macadamia Nuts, chopped
1 1/2c Flour
2 Eggs, beaten
4T Butter
Salt & White Pepper
Oven Roasted Asparagus:
1 Bunch Asparagus
3T Olive Oil
8-10 Cloves Garlic, whole
Salt & Pepper
1 Lemon, use 1/2 lemon juice
1. Preheat oven to 325F
2. Trim ends off asparagus (about 1")
3. Lay asparagus on baking sheet with garlic cloves
4. Drizzle 2-3T olive oil and lemon juice over asparagus and season with salt and pepper
5. Roast asparagus for 15 minutes
6. Meanwhile, pat dry scallops and season with salt and pepper
7. Heat 4T butter in oven-safe skillet, over medium high heat
8. In separate bowls, place flour, eggs, and macadamia nuts
9. Coat scallops in flour, then dip in eggs, then coat in macadamia nuts. Make sure to press the macadamia nuts into the scallop so they are well crusted
10. Place crusted scallops on a plate before cooking them in the skillet
11. When butter is melted, add scallops at the same time to skillet
12. Cook for 3 minutes, then turn, and cook an additional 3 minutes until macadamia nuts are a deep, golden brown
13. When asparagus is done, turn oven down to 400F and set asparagus aside
14. When oven has cooled to 400F, place skillet with scallops in oven. Cook scallops an additional 3 minutes to ensure they are cooked through
Makes approximately 3-4 servings
Comments