Macadamia-Crusted Scallops with Citrus Beurre Blanc | James Beard Foundation

Name: Macadamia-Crusted Scallops with Citrus Beurre Blanc | James Beard Foundation
Ingredients: 8 diver scallops, rinsed and dried; 1 cup raw, unsalted macadamia nuts; Salt and white ground pepper to taste; 2 eggs, lightly beaten; 1 cup all-purpose flour; 1/4 cup cooking oil; 1 shallot, finely chopped; 1 1/2 cups (3 sticks) unsalted butter, sliced and softened, plus more for sautéing; 1/2 cup dry white wine; 1 orange, juiced; 1 lime, juiced; 1/4 cup chopped basil

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Coating scallops in macadamia nuts gives them a wonderful crunchy crust, and complements the seafood’s delicate flavor.

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Ingredients

8 diver scallops, rinsed and dried
1 cup raw, unsalted macadamia nuts
Salt and white ground pepper to taste
2 eggs, lightly beaten
1 cup all-purpose flour
1/4 cup cooking oil
1 shallot, finely chopped
1 1/2 cups (3 sticks) unsalted butter, sliced and softened, plus more for sautéing
1/2 cup dry white wine
1 orange, juiced
1 lime, juiced
1/4 cup chopped basil