A quick and tasty bay scallop/nut recipe. We usually use pecans, but walnuts, almonds, hazelnuts, or pistachio nuts work well also.
Combine beer, salt and pepper in a medium bowl. Add scallops. Marinate for 15 minutes at room temperature.
Drain scallops. Then coat with flour so you have a thin coating. Heat olive oil in a large skillet. Saute scallops until just golden brown. Add heated vinegar and blend thoroughly. Keep warm.
Melt sweet (unsalted) and salted butter in a medium skillet over medium-low heat. Add nuts and saute for 3-4 minutes. Add to the scallops and serve immediately.
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This dish comes together very quickly and is amazingly delicious. The buttery toasted pecans contrast nicely with the sweet scallops. I did make one small change and used 1/2 tsp cayenne instead of the black pepper (which I cannot eat), and it worked just fine.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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