Sea Scallops with Nuts

Name: Sea Scallops with Nuts
Yield: makes 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; About 1 1/2 pounds sea scallops; Salt; Pinch of cayenne; 1/3 cup roughly chopped skin-on almonds, pecans, or walnuts; 3/4 cup dry white or red wine; Chopped fresh parsley for garnish (optional)

December 20, 2011

If you can find the rare (and shockingly expensive) true bay scallops from Nantucket or Long Island, by all means use them in this dish, but reduce the cooking time. Do not, however, try this dish with the tiny calico scallops (sometimes mislabeled as bays), which, despite your best efforts, will overcook before they brown.

Recipe notes

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