Recipes & Food

Pan-Seared Scallops dusted with nuts and herbs

Pan-Seared Scallops dusted with nuts and herbs
Recipe Date:
February 14, 2015
Serving Size:
2
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 6 Jumbo Scallops for an appetizer / 10-12 Jumbo Scallops for a main
  • 2 tbsps flavoured nuts: chili-cashews (bulk at (Safeway); child-lime peanuts or similar
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh tarragon leaves, chopped
  • 1 tbsp fresh thyme leaves, stalks removed
  • 1 tbsp butter
  • 2 tsps olive or grape oil
  • Sea salt and fresh ground pepper
  • A few salad leaves for garnish and a wedge of lemon
Directions

Preparation:

Crush the nuts or chop with the other ingredients in a small food processor. Mix the nuts with the chopped chives, tarragon and thyme in a small bowl.

Wash and pat dry the scallops, season with salt and pepper. Heat the butter and oil in a non-stick sauté pan over a high heat.  When very hot and frothy, add the scallops and leave them to sear for for about 2 - 2 1/2 minutes.  Carefully lift the scallop and if the surface has a nice caramelized colour, turn them over.  Cook for just another minute until the scallops are opaque, springy but not quite firm.

Remove from the pan and dip both sides in the nut and herb mixture (or roll them to coat completely)

Serve immediately with a garnish of salad leaves and a wedge of lemon.

Christie Mavety
 
June 15, 2021 | Christie Mavety

Exciting Winery News - Season Update

We’re pleased to announce that the Blue Mountain Vineyard and Cellars tasting room will open by reservation for the season on Thursday, July 1, 2021. We’re looking forward to reconnecting with you in person, particularly as this year marks the winery’s 30th anniversary, and we have a lot to celebrate!  Continue »

Instagram Feed

Our latest tweets

Join us

Share or like Blue Mountain at the following social media sites for all of the latest updates.