Hazelnut Crusted Scallops with Pear Puree

Note from Cheri: The recipe, text and photo below are reprinted with permission from Bite Size -- Elegant Recipes for Entertaining by Francois Payard (2006 William Morrow). I find this to be an extremely useful book to have around. Seems I always have a million recipes in my head to use when giving a party, but it always seems they disappear when planning time comes. Now I just refer to James Beard award winning chef Francois Payard's book for a wide array of elegant appetizers and hors d'oeuvres. This is elegant party food created by a world class chef, so you're not likely to serve this food at the neighborhood football party. But if you need to impress you can hardly do better than this guide. Click here for more information about this book, more fabulous bite sized recipes, along with discount ordering links through Amazon.com.

There's no need to toast the hazelnuts in this recipe, because frying them brings out the flavor. Use large sea scallops rather than bay scallops, since they are bigger and more substantial.

1 cup sugar 1 Bartlett pear, peeled cored, and diced fine sea salt 1 quart canola oil for frying 10 sea scallops, cut in half freshly ground white pepper 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup finely chopped hazelnuts

Makes 20 1. Place 2 cups of water and the sugar in a medium pot over medium-high heat, and bring to a boil. Add the diced pear, reduce the heat to medium-low,and simmer until the fruit is very soft, about 12 minutes. Remove the pot from the heat and drain the liquid into a bowl. Reserve the pear cubes and the liquid separately, allowing them to cool to room temperature. 2. When they are cool, place the pear cubes in a blender. Add 1 to 2 tablespoons of the poaching liquid and a pinch of salt, and purée until smooth. You can make the puree up to 1 day ahead and store it, covered, in the refrigerator. 3. Fill a medium saucepan with the canola oil. Clip a deep frying thermometer to the side of the pan, and heat the oil to 350°F. 4. Season the scallops with salt and pepper. Place the flour, eggs, and hazelnuts in separate shallow containers. Sip the scallops into the flour, then into the eggs, and finally into the hazelnuts, coating them well. 5. Fry the scallops, a few at a time, until golden brown, about 2 minutes. Do not crowd the pan, and maintain the oil at a steady 350°F. As they are done, remove the scallops to a plate lined with paper towels to drain. Sprinkle lightly with salt. 6. Place the pear puree in a plastic pastry bag or resealable plastic bag, and cut a 1/8 inch opening at the top or corner. Pipe a small amount of pear purée on top of each scallop. Arrange on a platter, and serve warm.