This is a simplified version of the appetizer served at Olives, where the scallops are skewered with bacon before they are cooked.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Heat 1 tablespoon nut oil in heavy medium saucepan over medium-high heat. Add onion, nuts and ginger; sauté until onion is tender, about 4 minutes. Remove from heat. Mix in vinegar, honey and 3 tablespoons nut oil. Season vinaigrette with salt and pepper. Keep warm.
Step 2
Meanwhile, sprinkle scallops with thyme, salt and pepper. Dredge in flour; shake off excess. Melt 1/2 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add half of scallops; sauté until golden and cooked through, about 3 minutes per side. Transfer scallops to warm plate. Repeat with remaining butter, olive oil and scallops.
Step 3
Spoon White Bean Puree onto 6 plates. Top with scallops. Stir basil into vinaigrette and spoon over scallops.
