Best Sauteed Scampi In Macadamia Nut Oil Recipes

SCALLOPS SAUTEED IN MACADAMIA NUT OIL WITH A MACADAMIA NUT CRUST

Steps:

• Toast the macadamia nuts in the oven for about 5 to 10 minutes until they are toasted blonde, watch them carefully as they burn quickly. Once they are toasted blonde, let them cool down and grind them.
• Cut 7 scallops into 2 horizontal pieces. Brush them lightly with macadamia nut oil and press them into the ground macadamia nuts to coat completely. Arrange them on a baking sheet and set aside.
• Remove the greens from the fennel and reserve for garnish or another use. Slice the bulb thinly and put the pieces in a small frying pan with the macadamia nut oil, water, salt, pepper, and star anise. Bring to a simmer and cover for 15 to 20 minutes, simmering slowly until it is the consistency of a compote. Set aside. Heat on high in the oven for 10 minutes before using.
• Put the sheet with the scallops in the oven only for 2 minutes just to stiffen the scallops and cook through. Place the fennel confit in the center of the plate and arrange the 3 1/2 roasted scallops in the shape of a fan. Garnish with the fennel greens.

ROASTED SHRIMP SCAMPI PROVENCAL

Steps:

• Preheat the oven to 425°.
• Sauce--heat the olive oil in a large skillet over med-high heat.
• Add the shallots and saute for 2 minutes, or until softened.
• Add the garlic and saute for 1 minute more, or until softened but not browned.
• Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
• Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
• Taste for seasoning and adjust.
• Rinse and dry the shrimp.
• Put in a 14-inch round or a 13-inch square baking dish.
• Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
• Toss with tongs to evenly coat.
• Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
• Roast for about 6 minutes, or until partially cooked.
• Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
• Garnish with the parsley and serve immediately.
• **May serve shrimp and sauce with hot cooked linguine.

BAY SCALLOPS SCAMPI

Steps:

• In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
• MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.
• Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss. Remove skillet from heat.
• Add the garlic, lemon juice, wine and cappers. Season with salt and pepper. Give a gentle toss and place scallops on a warmed serving platter. Garnish with parsley and lemon zest. Serve immediately.
• Serve with crusty Italian or French bread for dipping in the garlic-butter sauce. This dish pairs nicely with steamed fresh asparagus or zucchini.
• COOK'S TIP: Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY. Never crowd the scallops when cooking, otherwise they will steam instead of sear.

ALTON BROWN'S SHRIMP SCAMPI V2.0

Steps:

• Chop the garlic togethe with the parsley until it almost reaches a paste like consistency.
• Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time. Turn out onto a plate and serve.