Almond-Crusted Scallops
Cheers to an appetizer recipe that really highlights the quality of our Lighthouse Seafoods Sea Scallops. You really don’t need much more, although some French Champagne or a White Burgundy will nicely compliment this appetizer. Decadent, perhaps…but you are eating the finest scallops available.
Ingredients
- Lighthouse Seafoods Sea Scallops 10/20 Size, 2-3 Per Person
- Sliced Almonds, Approximately 1 lb., Lightly Toasted
- 3 Large Eggs, Beaten
- All-Purpose Flour
- Sea Salt, Fine, To Taste
- Freshly Ground Black Pepper, To Taste
- Lemon
- Rice Bran Oil
Instructions
- Preheat oven to 350 degrees F.
- Toast almonds in the oven until light brown, approximately 7–10 minutes, then set aside.
- Pat dry scallops between paper towels to remove excess moisture. Season scallops with salt and pepper.
- Next, dredge the scallops in flour. One by one, using a fork, dip each scallop into the egg wash, then gently dredge it in the toasted almonds, pressing lightly so the almonds adhere. Repeat with the remaining scallops.
- In a heavy skillet add bran oil to about 1/4″ deep, over medium heat, add scallops and cook until golden brown, gently flip over using a fork and spatula.
- When scallops reach a nice golden-brown color, remove and drain on a paper towel-lined plate.
- Serve with lemon wedges and a pinch of fine sea salt. Enjoy while still hot.
Chef’s Tip: I like to squeeze a little lemon and add a pinch of sea salt on each scallop right before serving.
Almond-Crusted Scallops
This recipe is meant to be an appetizer. Cheers to another recipe that really highlights the quality of our Lighthouse Seafoods Scallops. You really don’t need much more, although some French Champagne or a White Burgundy will nicely compliment this appetizer. Decadent, perhaps…but you are eating the finest scallops available.
Ingredients
- Lighthouse Seafoods Sea Scallops 10/20 Size, 2-3 Per Person
- Sliced Almonds, Approximately 1 lb., Lightly Toasted
- 3 Large Eggs, Beaten
- All-Purpose Flour
- Sea Salt, Fine
- Freshly Ground Black Pepper
- Lemon
- Rice Bran Oil
Instructions
- Preheat oven to 350 degrees F.
- Toast almonds in the oven until light brown, approximately 7–10 minutes, then set aside.
- Pat dry scallops between paper towels to remove excess moisture. Season scallops with salt and pepper.
- Next, dredge the scallops in flour. One by one, using a fork, dip each scallop into the egg wash, then gently dredge it in the toasted almonds, pressing lightly so the almonds adhere. Repeat with the remaining scallops.
- In a heavy skillet add bran oil to about 1/4″ deep, over medium heat, add scallops and cook until golden brown, gently flip over using a fork and spatula.
- When scallops reach a nice golden-brown color, remove and drain on a paper towel-lined plate.
- Serve with lemon wedges and a pinch of fine sea salt. Enjoy while still hot.
Notes
Chef’s Tip: I like to squeeze a little lemon and add a pinch of sea salt on each scallop right before serving.
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