Hazelnut-Crusted Scallops with Fresh Mango Salsa

Hazelnut-Crusted Scallops with Fresh Mango Salsa
Hazelnut-Crusted Scallops with Fresh Mango Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18

    sea scallops, rinsed and patted dry

  • pepper

  • salt

  • 1/2

    c hazelnuts, toasted, skin removed and coarsely ground

  • 2

    tsp Olive oil

Directions

Toast hazelnuts on a cookie sheet in a 350-degree oven 5 to 10 minutes , until fragrant. Watch carefully to avoid burning. Rob off skins, then pulse in food processor until finely ground, but not oily. Sprinkle scallops with salt and pepper. Place ground hazelnuts in a shallow container; coat scallops with nuts, pressing them onto scallops on all sides. Heat oil in a large nonstick skillet on medium-high heat. Cook 2 minutes per side, turning once or until opaque and lightly browned. Do not overcook! Spoon 1/2 c salsa onto center of each plate, arrange scallops on top of salsa. Serve immediately.

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