Coquilles Saint-Jacques Aux Noix
serves 4
Coquilles Saint-Jacques is French for scallops. Paired here with bacon and hazelnuts, they take on a deep and succulent flavor.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 teaspoon extra-virgin olive oil
1 pound sea scallops, trimmed and halved
1/2 cup reserved bacon dressing
1/2 cup reserved hazelnut mixture
prep: 5 minutes
total: 5 minutes
large nonstick skillet
1. In a large non-stick skillet, heat the oil until it smokes.
2. Add the scallops and cook until lightly browned and barely firm, about 3 minutes.
3. Add the hazelnut mixture and stir for another minute. Add the bacon dressing and simmer for 1 more minute.
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