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ROBandSEAN

Walnut Encrusted Sea Scallops

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There's just something so sophisticated (and sexy!!) about sea scallops. Maybe because they're slightly expensive and unique?! Regardless, this is THE way to prepare them! The walnut crust creates a fabulous crunch, and the sweet honey mustard sauce balances the nutty flavor perfectly

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Rate this recipe 4.3/5 (7 Votes)

Ingredients

  • 12 ounces Wild Sea Scallops
  • 1 ⁄2 cup Almond Meal
  • 2 Eggs
  • 1 cup Walnuts (crushed)
  • 2 tablespoons Coconut Oil
  • 1 ⁄8 cup Yellow Mustard
  • 1 ⁄8 cup Brown Mustard
  • 1 ⁄4 cup honey

Details

Adapted from noshandnourish.com

Preparation

Step 1

Instructions
Defrost Sea Scallops according to package.
Set out 3 small bowls, one with almond meal, one with eggs (stirred with fork), and one with crushed walnuts.
Melt 2 Tbsp Coconut Oil over medium high heat in a skillet.
Coat each sea scallop with almond meal, then dip it in the egg mixture, then coat with crushed walnuts. Add into hot skillet. Repeat for 6 scallops.
Cook for approximately 4 minutes on each side, flipping carefully with tongs to keep the coating in tact. Scallops should be opaque white and not translucent when fully cooked.
Combine the sauce ingredients in a small bowl: yellow mustard, brown mustard, and honey.
Dip scallops in the sauce and enjoy!

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