Almond crusted scallops with sumac
| Serves: | 4 |
Ingredients
- pea shoots, for serving
- A handful micro herbs, for serving
- 2 tbsp parsley, chopped
- 100 g cold butter, cubed
- 1/2 cup verjuice
- 4 Tbsp olive oil, to drizzle
- 16 Frozen Ready to Cook Scallops
- 2 eggs
- salt
- 1 tbsp sumac
- 1/2 cup ground almonds
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the ground almonds and sumac in a large mixing bowl. Mix well and season to taste with salt.
- Break the eggs into another bowl and whisk well.
- Toss the scallops in the whisked egg.
- Remove them from the egg, shaking them to remove any excess egg, then toss them in the ground almond mixture.
- Heat the olive oil in a frying pan over a medium heat and sear the scallops for about 2 minutes on each side until golden brown and just cooked through.
- Remove the scallops from the pan and transfer them to a warm plate and cover.
- Rub the scallop and almond residue with a plastic spatula off the sides of the pan, add the verjuice and simmer the mixture for 2 – 3 minutes to reduce.
- Lower the heat to medium and add the butter one cube at a time, whisking the mixture to create a creamy consistency.
- Increase the heat to high and allow the butter to foam while whisking.
- Once it starts to turn brown, quickly remove the pan from the heat to avoid burning.
- Add the scallops and parsley and toss well to coat.
- Garnish the scallops with the micro herbs and pea shoots and serve immediately.
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