Seared Scallops with Sage and Brown Butter Hazelnuts
1. Add soup to a saucepan over medium heat. Cook until thickened and reduced by half, about 30 minutes. Set aside.
1. Preheat a cast iron skillet over medium-high heat.
2. Pat scallops dry with a paper towel, season both sides with salt to taste.
3. When the skillet is hot, add a drizzle of olive oil and add the scallops. Do not overcrowd pan. You may have to do 2 batches.
4. Cook scallops, undisturbed, on one side for 2 minutes.
5. Flip scallops and add 2 tbsp butter. Cook while basting with the butter, 1 minute or until cooked through.
Brown Butter Sage & Hazelnuts
1. Preheat oven to 350°F. Place hazelnuts on a baking sheet. Toast in oven for about 10 minutes.
2. Transfer nuts to a clean kitchen towel and rub off skin. Coarsely chop nuts.
3. Melt 5 tbsp butter over medium heat in a skillet. Once the butter starts to bubble, add hazelnuts and sage. Cook until butter begins to brown, 3–4 minutes.
4. Remove pan from heat and stir in lemon juice.
1. Spoon soup into the centre of a plate and top with scallops. Garnish with brown butter hazelnuts and sage.
Recipe was published in The Good Life magazine