Best 7 Sauteed Scallops With Hazelnut Vinaigrette And White Bean Purée Recipes

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Indulge in a culinary journey with sautéed scallops, where delicate flavors and textures dance on your palate. Pan-seared to perfection, the scallops are enveloped in a tantalizing hazelnut vinaigrette, while the creamy white bean puree provides a velvety canvas for each bite. This symphony of flavors is further elevated by the crunch of roasted hazelnuts, adding a delightful textural contrast. As you savor this dish, each element harmonizes to create a truly memorable dining experience.

But the culinary adventure doesn't stop there. This article also features a collection of equally enticing recipes. Discover the vibrant flavors of roasted beet salad with goat cheese and walnuts, where earthy beets meet tangy goat cheese and the nutty crunch of walnuts. If you're seeking a comforting classic, immerse yourself in creamy tomato soup, where ripe tomatoes, aromatic herbs, and a touch of cream come together in perfect harmony. For a sweet ending, embark on a baking expedition with chocolate chip cookies, the epitome of indulgence, where each bite promises a burst of chocolatey goodness.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

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 WITH ASPARAGUS PURéE



Sautéed Scallops with Asparagus Purée image

This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.

Provided by Michael Ruhlman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Fine sea salt
1 pound asparagus
Ice
1 1/2 pounds scallops, preferably dry and fresh
2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
4 tablespoons unsalted butter, softened, ½ stick
1 tablespoon freshly squeezed lemon juice

Steps:

  • Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
  • Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
  • Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
  • Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
  • When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
  • Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
  • Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

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

SEARED SCALLOPS WITH ROASTED BRUSSELS SPROUTS AND HAZELNUT VINAIGRETTE



Seared Scallops with Roasted Brussels Sprouts and Hazelnut Vinaigrette image

Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 6

1 pound brussels sprouts, trimmed and thinly sliced
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
20 large sea scallops (about 1 pound), rinsed and patted dry, tough muscles removed
Hazelnut Vinaigrette
Garnish: hazelnuts, toasted and coarsely chopped

Steps:

  • Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.
  • Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.

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

Tips:

  • To ensure your scallops are cooked perfectly, sear them in a hot pan for a short amount of time. Overcooking will make them tough and rubbery.
  • If you don't have hazelnut oil, you can substitute another type of light-tasting oil, such as olive oil or grapeseed oil.
  • For a more pronounced flavor, toast the hazelnuts before adding them to the vinaigrette.
  • If you don't have white beans, you can use another type of bean, such as cannellini beans or chickpeas.
  • To make the white bean puree ahead of time, simply cook the beans and then purée them in a food processor until smooth. Store the puree in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This sautéed scallops recipe with hazelnut vinaigrette and white bean puree is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked to perfection and the hazelnut vinaigrette adds a nutty and slightly sweet flavor. The white bean puree is a creamy and flavorful accompaniment that helps to balance out the richness of the scallops. This dish is sure to impress your guests and is a great way to enjoy fresh scallops.

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