Sauteed Scallops with Hazelnut Vinaigrette and White Bean Purée
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon honey
- all purpose flour
- 1/4 cup balsamic vinegar
- 1 tablespoon minced fresh basil
- 1 tablespoon finely chopped peeled fresh ginger
- 1/4 cup minced red onion
- 1 teaspoon chopped fresh thyme
- Carbohydrate 13 g(4%)
- Cholesterol 43 mg(14%)
- Fat 19 g(30%)
- Fiber 1 g(3%)
- Protein 20 g(41%)
- Saturated Fat 3 g(15%)
- Sodium 631 mg(26%)
- Calories 307
Preparation 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.
