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Almond crusted scallops

Almond crusted scallops with sumac and verjuice

Almond crusted scallops
with sumac and verjuice

Recipe by: Woolworths

Serves: 4
Preparation time: 10 minutes
Cooking time:  10 minutes
Ground almonds : 1 cup
Sumac : 1 teaspoon
Free range eggs : 2
16 scallops : 16 (approx. 500g)
Olive oil : 4 Tablespoons
Verjuice : ½ cup
Ayrshire butter (cold) : 100g, diced
Fresh parsley : 1 Tablespoon, chopped
Put 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 to coat. Remove them from the egg, shaking them to remove any excess egg, then add them to the ground almond mixture. Toss again to coat.
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 warmed plate and cover.
Add the verjuice to the pan, scraping up the brown bits and simmering the mixture for 2–3 minutes to reduce it.
Reduce the heat to medium and add the butter one piece at a time, whisking to create a creamy consistency.
Increase the heat to high and let the butter foam as you continue to whisk. Once it starts to turn brown, quickly remove the pan from the heat before it begins to burn.
Add the scallops and parsley and toss well to coat.
Serve with a herb salad.

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