Hazelnut Scallops: A Recipe That Uses Leftover Nuts

Preparation time: 10 minutes

Cooking time: 15 minutes

difficulty: low

HAZELNUT SCALOPPINE RECIPE

Le scallops with hazelnuts They're a simple and quick dish, yet original in presentation and flavor. They're also a great way to reuse leftover dried fruit.

SCALOPPINE WITH HAZELNUTS

Ingredients

(For 4 people)

• 400 grams of veal or chicken escalopes, thinly sliced
• 80 grams of hazelnuts
• 3 spoons of extra virgin olive oil
• 1 small knob of butter
• ½ glass of white wine
• 1 sprig of rosemary
• 3 – 4 tablespoons of flour
• salt

Preparation

• Chop very finely chop about a third of the hazelnuts.
• Check make sure the scallops are clean of any waste residue, and reduce them all to more or less the same size.
• Flour the slices of meat, then pass them in the finely chopped hazelnuts.
• In a large pan, warm up oil and butter, flavored with rosemary, then browned Quickly seal the slices so they seal the outside. Do one layer at a time, removing the slices as they're done and replacing them with new ones until you've used up all the slices.

• Chop coarsely chop the remaining hazelnuts.
• When it's time to go to the table, put all the scallops in the pan, heated, wet with white wine, add salt.

• Raise the heat a little, combined the crushed hazelnuts and finish cooking over medium heat: the dish is ready when the sauce that forms has a creamy consistency.

• Serve immediately, very hot, possibly with a soft mashed potato.

MAIN COURSES, OUR RECIPES:

• Venetian-Style Liver: A Recipe for a Second Course, Also Excellent with Polenta
• Duck Breast with Pomegranate: A Uniquely Flavored Main Course Recipe, Featuring Honey and White Wine
• Pomegranate Chicken: A Colorful Dish Recipe with Cloves and Juniper Berries