Recipe: Macadamia-Crusted Scallops with Citrus Beurre Blanc

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October 07, 2010

Macadamia-Crusted Scallops with Citrus Beurre Blanc

In this this simple yet spectacular dish, chef André Rochat coats diver scallops in macadamia nuts for a wonderful crunchy crust that complements the seafood's delicate flavor. A butter sauce touched with orange and lime juice finishes it off.

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Recipe: Macadamia-Crusted Scallops with Citrus Beurre Blanc

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