A light and easy starter for the festive season. Scallops with hazelnuts and sage are quick to prepare and make a great impression!
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2023-07-22, this recipe is for 2 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-09-23
Peel and finely chop the garlic clove. Heat a large frying pan, without any butter or oil, and toast the hazelnuts in it for a few minutes. Roughly chop the hazelnuts and set aside.
Clean the scallops. If there is any white tissue attached to them, it is best to remove it. This is part of the sphincter muscle and is quite tough.
Pat the scallops dry with kitchen paper. Set aside a few small sage leaves for garnishing.
Heat a knob of butter in a frying pan, but do not use too much. Sear the scallops on each side so that they turn a nice golden brown. Immediately remove them from the pan, as a scallop which is overcooked will be tough.
Add an extra knob of butter to the pan and sauté the garlic with the sprigs of thyme and sage. After a few minutes, deglaze with white wine and allow to reduce to a nice sauce.
Remove the thyme and sage sprigs, and season the sauce with salt and pepper. Place the scallops back in the sauce to warm. Sprinkle the scallops with salt and pepper.
Place 5 scallops on each plate and pour the sauce over them. Garnish with chopped hazelnuts and a few sage leaves. Enjoy your meal!
What are scallops?
A scallop is a type of shellfish. It’s also the name given to the meat of the shellfish. If you buy scallops in their shells, you can use the roe of the scallop (the coral) to make a tasty sauce.
What do scallops taste like?
Scallops have a very delicate structure, and a soft, buttery flavour. They don't have a distinct fishy quality; they just taste pleasantly sweet.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 5 | scallops | mollusks | 100.00 | - | - | 1.25 g | - | 18.75 g | - | 500.00 mg | 1.25 mg | 12.50 mg | 25.00 mg | 437.50 mg | 250.00 mg | 0.13 mg | 0.63 mg | - | 25.00 µg | - | - | - | - | 0.13 mg | - | 1.25 µg | 6.25 µg | - | - | - | |
| 0.5 | knob | of butter | milk | 55.13 | 0.05 g | 0.05 g | 6.19 g | 4.05 g | 0.05 g | - | 0.38 mg | 0.01 mg | 0.98 mg | 0.15 mg | 1.13 mg | 1.50 mg | - | 0.01 mg | - | - | - | 0.09 mg | 0.08 mg | - | - | - | - | - | - | - | - |
| 0.5 | clove | garlic | 2.10 | 0.42 g | 0.01 g | - | - | 0.09 g | 0.03 g | 0.06 mg | 0.02 mg | 2.55 mg | 0.30 mg | 9.00 mg | 1.95 mg | - | 0.02 mg | 0.02 µg | - | 0.21 mg | - | - | - | - | 0.01 mg | - | 0.06 µg | - | - | - | |
| 1 | sprig of | thyme | 4.89 | 0.74 g | - | 0.05 g | 0.02 g | 0.16 g | 0.42 g | 0.27 mg | 0.53 mg | 12.00 mg | 4.80 mg | 18.30 mg | 3.15 mg | 0.02 mg | 0.05 mg | - | - | 4.80 mg | - | 6.90 mg | - | - | 0.01 mg | - | - | - | - | - | |
| 0.5 | sprig of | few fresh sage | 2.15 | 0.34 g | - | 0.08 g | 0.02 g | 0.15 g | 0.34 g | 0.55 mg | 0.09 mg | 8.25 mg | 2.15 mg | 21.35 mg | 1.65 mg | 0.01 mg | 0.05 mg | - | 0.05 µg | 1.62 mg | - | 295.00 mg | 0.01 mg | 0.02 mg | 0.01 mg | - | 9.70 µg | 0.37 mg | 85.73 µg | - | |
| 100 | ml | dry white wine | sulfites | 80.00 | 0.50 g | 0.50 g | - | - | 0.20 g | - | 2.00 mg | 0.60 mg | 10.00 mg | 10.00 mg | 80.00 mg | 15.00 mg | 0.07 mg | 0.20 mg | - | - | - | - | - | - | 0.01 mg | 0.02 mg | - | - | - | - | - |
| 0.5 | a small handful | of hazelnuts | nuts | 100.05 | 1.59 g | 1.28 g | 9.38 g | 0.63 g | 2.13 g | 1.13 g | 0.30 mg | 0.57 mg | 33.00 mg | 22.50 mg | 97.50 mg | 45.00 mg | 0.20 mg | 0.29 mg | - | - | 0.45 mg | - | - | 0.06 mg | 0.03 mg | 0.07 mg | - | 7.50 µg | - | - | - |
| salt and pepper | 8.79 | 2.27 g | 0.02 g | 0.11 g | 0.05 g | 0.36 g | 0.89 g | 678.27 mg | 0.18 mg | 8.00 mg | 2.66 mg | 22.17 mg | 3.03 mg | 0.02 mg | 0.02 mg | 1.03 µg | 0.04 µg | 2.67 mg | - | - | - | - | 0.01 mg | - | 0.35 µg | 0.16 mg | 5.73 µg | - | |||
| 353.10 | 5.90 g | 1.86 g | 17.06 g | 4.76 g | 21.90 g | 2.79 g | 1181.82 mg | 3.24 mg | 87.27 mg | 67.56 mg | 686.95 mg | 321.28 mg | 0.45 mg | 1.25 mg | 1.06 µg | 25.09 µg | 9.75 mg | 0.09 mg | 301.98 mg | 0.07 mg | 0.19 mg | 0.13 mg | 1.25 µg | 23.86 µg | 0.53 mg | 91.45 µg | - | ||||
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!