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potatoes olive oil salt extra-virgin olive oil salt butter hazelnuts lemon juice parsley drops white truffle oil
Viewed: 17 - Published at: 9 years agoIngredients
- 1 pound fingerling potatoes, washed and sliced lengthwise
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 pound asparagus, washed, tough ends removed
- 1 tablespoon extra-virgin olive oil
- 12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
- Salt and freshly ground black pepper
- 9 tablespoons clarified butter
- 1 1/3 ounces hazelnuts, toasted and coarsely chopped
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 or 2 drops white truffle oil, optional
Method
- Preheat oven to 400 degrees F.
- In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste.
- Add the potatoes to a roasting pan and bake for about 25 minutes.
- Test with fork for tenderness.
- Remove them from oven to a bowl and set aside.
- For the asparagus:
- Bring a large pan of salted water to a boil over high heat.
- Add the asparagus and blanch until they become bright green, about 2 minutes.
- Remove and plunge into an ice bath or rinse under cold water.
- For the scallops:
- Heat a nonstick saute pan over medium heat until very hot and add the olive oil.
- Season scallops lightly with salt and pepper.
- When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes.
- Turn the scallops over, and after 1 minute, add the butter and the hazelnuts.
- When scallops are seared, transfer them to a plate and keep warm.
- Add lemon juice to the butter and hazelnuts.
- When the butter has browned add the 2 tablespoons of the chopped parsley.
- (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
- Toss the potatoes and asparagus in the brown butter until heated through.
- Transfer the vegetables to a serving platter.
- Position the scallops over the vegetables and garnish with chopped parsley.
- Drizzle remaining brown butter over scallops and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
