Saturday, March 03, 2012

Macadamia Nut Praline Seared Scallops

After my daughter Brie came back from Hawaii, she went on about all the seafood she enjoyed, especially the  Madadamia Nut Scallops.  I had to have them.  She Googled some recipes and decided we had to try Macadamia Nut Praline Seared Scallops from KTA Superstore.  We were NOT disappointed, they were incredible!  It had been a few months since I had made them and boy oh boy, was I craving them last night!

Luckily, I had jumbo scallops in the freezer
 and macadamia nuts in the cupboard.
Don't be intimated by the recipe below, it is not as time consuming as it looks. Everything goes together pretty easily.
While the scallops were thawing, I finely chopped 1/4 cup macadamia nuts in my food processor, I added the brown sugar and chili flakes to the nuts and pulsed again.  I prepared the pasta noodles as directed on the packages and set them aside. I sauteed the bacon until it was crispy, crumbled it and set it aside.
After the scallops were thawed, I checked them and removed the tough abductor muscle along the side, if there was one.  I continued to dry them on paper towels while I started the beurre blanc sauce.  I simmered some white wine and shallots in a medium size sauce pan over medium heat. I cooked it until the wine was reduced by half, then added the heavy cream and again reduced by half.   I added the butter one tablespoon at a time, stirring constantly, until it has melted into the sauce and tossed in some salt and pepper to taste.
This is were the recipe gets busy, hence no prep pictures, sorry.  I melted 4 tablespoons butter in my pan until the butter started to brown and foam.  I added the noodles and tossed them to heat.
I preheated broiler the to medium high and gave my cast iron a quick spray of Pam.  I heated the skillet over medium high heat.  I tossed a little salt and pepper over the scallops, added them to the skillet and seared on one side for about 2 minutes.  I turned them over and then removed the skillet from the  heat. The residual heat in the pan will cook the other side of the scallops.
I sprinkled the scallops with the macadamia nut mixture and put the pan full of scallops under the broiler; broiling until the sugar in the macadamia nut mixture caramelized. It takes only about 30 seconds. Watch the scallops carefully so that they do not overcook. If they do, they will be tough.
To assemble, I put a portion of the browned noodles in the center of each plate, drizzled the beurre blanc around the noodles and placed four scallops on the beurre blanc. I garnished each dish with bacon and micro greens.  This is an incredible dish!!!!
Macadamia Nut Praline Seared Scallops
(print recipe)
Scallops:
8 jumbo scallops
1/4 cup Macadamia nuts
2 Tablespoons brown sugar
Pinch red chili flakes
High temperature vegetable cooking spray
2 strips bacon
Beurre Blanc:
1/4 cup heavy cream
1/2 pound unsalted butter
2 shallots
1/2 cup white wine
Salt and pepper to taste
Noodles:
8 ounces angel hair pasta or somen noodles
4 tablespoons butter
Salt and pepper to taste
Garnish:
2/3 cup micro greens (tender baby greens) or other delicate greens, such as pea shoots or baby arugula
To make Macadamia Nut Mixture: Finely chop the macadamia nuts, or pulse in a food processor until finely chopped. Add the sugar and chili flakes to the nuts and mix well. Prepare the pasta or somen noodles as directed on the packages. Set aside. Saute the bacon until it is crispy, crumble it and set aside.

To make the beurre blanc sauce: Simmer the white wine and shallots in a medium size sauce pan over medium heat. Cook until the wine is reduced by half. Add the heavy cream and again reduce by half. Add the butter one tablespoon at a time, stirring constantly, until it has melted into the sauce. Add salt and pepper to taste.

To brown the pasta or somen: Brown 4 tablespoons of butter over medium high heat until the butter foams and just starts to brown. Add the noodles and toss to heat. Remove the noodles from the heat.

To prepare the scallops: Preheat broiler to medium high. Coat an oven proof saute pan or skillet with high temperature vegetable spray. Heat the saute pan over medium high heat. Salt and pepper the scallops, then add them to the saute pan and sear on one side for 2 minutes. Turn them over and then remove from heat. The residual heat in the pan will cook the other side of the scallops.
Sprinkle the scallops with the macadamia nut mixture. Put the pan full of scallops under the broiler; broil until the sugar in the macadamia nut mixture caramelizes. This should only take some 30 seconds. Watch the scallops carefully so that they do not overcook. If they do, they will be tough.

To assemble: Put a portion of the browned noodles in the center of each plate. Drizzle beurre blanc around the noodles. Place five scallops on the beurre blanc. Garnish with bacon and micro greens.

17 comments:

Pegasuslegend said...

Very nicely done! Love Scallops!

Smitten ByFood said...

Looks delicious. =)

carpet cleaning Fargo ND said...

I love scallops. My wife is going to make this for Dinner. Yay

drick perry said...

I do like the sound of these,, sweet with a little heat and with macadamias too, sinful I'm telling ya... pure workings of bliss

Missy ~Cooking For Two said...

Hi there!
Did you know you were my FIRST friend on food buzz? Seems like ages ago! I love these scallops! You don't see a lot of scallop recipes! Are you near the sea? YUMMY! I love this!

Kiri W. said...

Praline scallops? I am all up for this! Sounds utterly delicious :)

Cucina49 said...

Those scallops look positively decadent! That crust on them looks amazing--I might have to try this with some hazelnuts that I have around, since I don't have macadamias handy.

Suzi said...

Beautiful dish and Congrats on the Top 9. Have a lovely day.

Beth said...

OMG! This looks ridiculously amazing. Scallops are intimidating to me but this sounds easy! I'll have to try it.

Pegasuslegend said...

I love the sound of this recipe scallops are my favorite!

Debbie said...

Looks and sounds so good, wish I could get my husband to eat scallops!

Grubarazzi said...

Mmm. They certainly sound delicious!

Elpiniki said...

This dish looks and sounds really good!

Slow Cooking Kitchen said...

Hi, Shari =)) These look scrumptious!!! You've put two of my favs in one dish (scallops n macadamias) Thanks for sharing and have a great week!

Carrie's Experimental Kitchen said...

Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/03/week-12-seafood-frenzy-friday.html

Jenni said...

I love scallops! These look absolutely delicious!

Aaron said...

Loved this recipe, and will add it to my "Best macadamia Nut Recipes" blog over at Squidoo! I Used Hawaii macadamia nuts for this recipe. I get mine from www.maunakeagold.com. In my opinion, Hawaii produces the best Mac Nuts!