Recipe courtesy of Fork: etc.
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Roasted Fingerling Potatoes:
  • 1 pound fingerling potatoes, washed and sliced lengthwise
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
Asparagus:
  • 1 pound asparagus, washed, tough ends removed
Pan-seared Scallops:
  • 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

Directions

For the potatoes:

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 a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pan-Seared Scallops in Seaweed Butter

Recipe courtesy of Luke Nguyen

Pan-Seared Scallops, Fried Grits, Collard Greens, Smoked Bacon and Tabasco Aioli

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Pan Seared Scallops with Crab Salad and Carrot Puree

Pan-Seared Diver Scallops on a Pool of White Bean and Truffle Puree, Shaved Truffles and Parmigiano-Reggiano Cheese

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c