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  • Writer's pictureElizabeth Carroll

Macadamia Nut Crusted Scallops and Roast Asparagus



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

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