Best 10 Sauteed Scallops With Hazelnut Vinaigrette And White Bean Purée Recipes

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Welcome to the ultimate guide for preparing a delectable dish of sauteed scallops with hazelnut vinaigrette and white bean purée. This exquisite recipe combines the tender, succulent texture of scallops with a nutty, aromatic vinaigrette and a creamy, savory purée. Whether you are a seasoned chef looking to elevate your culinary skills or a home cook seeking an impressive dish to wow your guests, this article will provide you with the necessary knowledge and instructions to create this dish that will tantalize your taste buds and leave you craving for more.

Here are our top 10 tried and tested recipes!

SAUTEED BAY SCALLOPS WITH LEMON BUTTER



Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
  • Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
  • Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SAUTEED SCALLOPS WITH HAZELNUT VINAIGRETTE AND WHITE BEAN PURéE



Sauteed Scallops with Hazelnut Vinaigrette and White Bean Purée image

Categories     Ginger     Sauté     Scallop     Hazelnut     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

4 tablespoons hazelnut or walnut oil
1/4 cup minced red onion
1/4 cup finely chopped toasted hazelnuts (about 1 ounce)
1 tablespoon finely chopped peeled fresh ginger
1/4 cup balsamic vinegar
1 tablespoon honey
24 large sea scallops
1 teaspoon chopped fresh thyme
All purpose flour
1 tablespoon butter
2 tablespoons olive oil
White Bean Puree
1 tablespoon minced fresh basil

Steps:

  • Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat. Add onion, nuts and ginger; sauté until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.
  • Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sauté until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.
  • Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops.

SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE



Shrimp and Scallops with White Bean and Herb Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 10

1/3 cup finely chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh basil leaves
1 cup drained rinsed canned cannelini (white) beans
1/4 cup chicken broth
10 medium shrimp (about 6 ounces), shelled and deveined
1/4 pound bay scallops

Steps:

  • In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
  • In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS



Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes, washed and sliced lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
1 pound asparagus, washed, tough ends removed
1 tablespoon extra-virgin olive oil
12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
Salt and freshly ground black pepper
9 tablespoons clarified butter
1 1/3 ounces hazelnuts, toasted and coarsely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 or 2 drops white truffle oil, optional

Steps:

  • For the potatoes: Preheat oven to 400 degrees F.
  • In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  • For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  • For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  • Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  • Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE



Sauteed Scallops with a Spicy Piquillo Pepper Puree image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

1/2 medium onion
3 medium garlic cloves
2 medium serrano peppers
8 large piquillo peppers (1 jar)
1/2 cup fresh cilantro leaves
2 tablespoons Cajun seasoning
1 tablespoon smoked, spicy pimenton
1 teaspoon cayenne pepper
1 large pinch crushed red pepper flakes
1 tablespoon lime juice
3 to 4 tablespoons Spanish extra-virgin olive oil
Kosher salt and freshly ground black pepper
20 large sea scallops
Kosher salt
Freshly ground black pepper
Cayenne pepper
4 tablespoons cup extra-virgin olive oil
1 tablespoon butter
Sprig fresh thyme

Steps:

  • Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
  • Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
  • Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.

WHITE BEAN PURéE



White Bean Purée image

Yield Makes 3 1/2 cups

Number Of Ingredients 7

1 tablespoon olive oil
1/4 cup chopped bacon
1/2 carrot, finely chopped
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup canned low-salt chicken broth

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add bacon; sauté until brown, about 3 minutes. Reduce heat to low. Add carrot, onion and rosemary; sauté until vegetables are tender, about 5 minutes. Increase heat to high. Add cannellini and broth; bring to boil. Reduce heat to low; cook until almost all liquid is absorbed, stirring often, about 20 minutes. Puree mixture in processor. Return to saucepan. Season with salt and pepper.

SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

SCALLOPS WITH HAZELNUT BROWN BUTTER



Scallops with Hazelnut Brown Butter image

The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 6

6 tablespoons unsalted butter
1/4 cup hazelnuts, skins removed coarsely chopped
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1 pound large sea scallops (about 12), muscles removed, cut in half horizontally
1 to 2 bunches (about 1/2 pound total) arugula (preferably baby), washed well and dried

Steps:

  • In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
  • Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
  • Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SAUTéED SCALLOPS



Sautéed Scallops image

Categories     Sauce     Lunch     Scallop

Number Of Ingredients 8

1/3 pound very fresh sea scallops*
All-purpose flour for dredging
2 teaspoons butter
2 teaspoons light olive oil
Salt and freshly ground pepper
1 fat shallot, minced
A splash of white wine
A sprinkling of chopped fresh parsley

Steps:

  • Dredge the scallops in flour. Heat the butter and oil in a large heavy skillet over high heat, and when it is sizzling, shake the excess flour from the scallops and scatter them in the hot pan. Keep the heat high, and turn and move the scallops around frequently, giving the pan a shake now and then. Total cooking time should not be more than 3 minutes-or 4 for really large pieces. Season the scallops lightly with salt and several grindings of the pepper mill, and remove them to a warm plate. Lower the heat to moderate, and toss the shallot into the pan. Stir it around for about 30 seconds, splash in the wine, and let it reduce slightly. Pour this sauce over the scallops, scraping up every bit of pan juice with a spatula. Sprinkle the parsley on top.
  • Variation
  • Sometimes I wrap a band of prosciutto around the circumference of each scallop and secure it with a toothpick. These can be broiled, or sautéed as above. The sharp saltiness of the prosciutto, along with the briny taste of the scallops, creates a striking combination of flavors.

Tips:

  • Use high-quality scallops. Look for scallops that are plump and firm, with no discoloration. Fresh scallops should have a slightly briny smell.
  • Sear the scallops quickly over high heat. This will help to create a nice crust on the outside while keeping the inside tender and juicy.
  • Don't overcrowd the pan. If you overcrowd the pan, the scallops will not cook evenly.
  • Use a light hand with the hazelnut vinaigrette. You don't want to overpower the delicate flavor of the scallops.
  • Serve the scallops immediately. They are best enjoyed when they are hot and fresh.

Conclusion:

These sautéed scallops with hazelnut vinaigrette and white bean purée are a delicious and elegant dish that is perfect for a special occasion. The scallops are perfectly cooked, with a crispy crust and a tender, juicy interior. The hazelnut vinaigrette adds a nutty flavor to the scallops, and the white bean purée provides a creamy and smooth base. This dish is sure to impress your guests!

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