My F&W
quick save (...)

Seared Sea Scallops

  • SERVINGS: 6
  1. 1/2 cup hazelnuts (about 2 1/2 ounces)
  2. 1 1/2 tablespoons clarified unsalted butter
  3. 5 small Belgian endives, quartered lengthwise through the cores
  4. Salt and freshly ground pepper
  5. 2 cups stemmed fresh spinach (about 3 ounces)
  6. 6 large sea scallops
  7. Citrus Vinaigrette
  8. 1 tablespoon mixed chopped fresh herbs, such as flat-leaf parsley and chives
  1. Preheat the oven to 350°. Spread the hazelnuts on a pie plate and toast in the oven until fragrant, about 10 minutes. Wrap the nuts in a kitchen towel and rub them against each other to remove their skins. Let cool completely, then coarsely chop the nuts.
  2. In a large nonstick skillet, heat 1 tablespoon of the butter. Fit the endives in the skillet, season with salt and pepper and cook over moderate heat, turning, until lightly browned and tender, about 12 minutes; remove to a plate. Add the spinach to the skillet, season with salt and pepper and cook, stirring, until just wilted, about 1 minute; remove to another plate.
  3. Wipe out the skillet and add the remaining 1/2 tablespoon of butter. Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side.
  4. Add half of the Citrus Vinaigrette to the endives and half to the spinach; toss both gently. Arrange the spinach on 6 warmed plates and set 3 endive quarters on top of each serving with the endive bases touching. Place a scallop at the base of the endives and sprinkle the hazelnuts and herbs over all. Serve at once.

Suggested Pairing

A Sauvignon Blanc with ripe fig, melon and herbal flavors of this white match the sweet scallops and grassy endive, while the fresh acidity of the wine keeps it from overwhelming the dish.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.