Walnut Encrusted Sea Scallops
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
- 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
Adapted from noshandnourish.com
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!