Brown butter scallops and roasted walnuts

Ingredients

1 onion, peeled and sliced thin
1 yellow bell pepper, seeded and sliced thin
1 head garlic, peeled and sliced into small pieces
1/2 cup butter, divided use
Kosher salt and fresh pepper, to taste
1 pinch Spanish saffron
3/4 cup thinly sliced and diced coppa (can substitute prosciutto)
1 cup diced walnuts, divided use
1/2 preserved lemon, diced small (available in most specialty stores)
1/2 bunch chives, sliced thin
4 tbsp. La Tourangelle Roasted Walnut Oil
12 fresh U10 or diver scallops
Cooking oil, such as canola or avocado
1/2 bunch young, thin asparagus, ends removed and spears cut in half
1 cup red-veined sorrel leaves (can substitute green sorrel)

Directions

For pepper and walnut relish: Combine onions, peppers and garlic in a medium to large sauté pan over medium heat. Add 2 tbsp. butter, and salt and pepper to taste. Cook, stirring often, until onions are translucent and tender. Add saffron, coppa, 1/2 cup walnuts and an additional 2 tbsp. butter. Adjust seasoning and reserve warm.

For walnut vinaigrette: Place remaining 1/2 cup walnuts, preserved lemon, chives and walnut oil in a small bowl and adjust seasoning. Whisk together to slightly emulsify. Set aside until ready to use.

For scallops: Remove the small muscle on the side of each scallop and season with salt and pepper. Place on a chilled plate. In a hot sauté pan, add a little cooking oil and remaining 4 tbsp. butter. When butter starts to bubble, add scallops and sear for about 3 minutes or until medium rare. Reserve warm.

To serve: Season raw, sliced asparagus with a little walnut vinaigrette, salt and pepper. Arrange asparagus in the center of the plate. Top with a spoonful of warm pepper and walnut relish, a little sorrel and 2 pieces of scallops. Drizzle vinaigrette on scallops and around the plate. Repeat with remaining plates.

Serves 4 to 6