Scallop Recipes

Two simple yet delicious methods for preparing scallops.
Two simple yet delicious methods for preparing scallops.

Serves 4


Crudo

Ingredients

  • 4 hand dived scallops (shucked)
  • ¼ cup extra virgin olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 fresh orange or tangerine
  • 1 pomegranate
  • Pink peppercorns

Directions

  • Prepare the pomegranate juice by cutting it in half and squeezing out the seeds and juice into a bowl.
  • In a mixing bowl, combine the scallops, tangerine juice and olive oil.
  • Toss gently to combine.
  • Spoon onto four serving plates and dress each with pomegranate juice, a light sprinkling of sea salt, black pepper and a few pink peppercorns.
  • Serve immediately.

Cooked

Ingredients

  • 1 lb sea scallops
  • ¼ cup olive oil
  • Coarse sea salt
  • ½ pound sugar snap peas
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter, broken into 12 pieces
  • 1 fresh orange or tangerine
  • Herb garden vinaigrette
  • Pink peppercorns

Directions

  • Heat the ¼ cup of olive oil in a large saute pan until hot, but not smoking.
  • Add the sugar snap peas and saute until tender and bright (about 4 minutes).
  • Transfer to a bowl and dress with the herb garden vinaigrette (see below).
  • Dry the scallops with paper towels and season both sides with salt and pepper.
  • Heat the remaining 3 tablespoons olive oil in a large, preferably nonstick, saute pan over a medium high flame until smoking.
  • Place the scallops in the pan, top each with a piece of butter, and cook undisturbed for about 3 minutes before turning them.
  • Transfer the cooked scallops to a plate.
  • Divide the dressed sugar snap peas among four serving plates.
  • Top each with 3 scallops.
  • Sprinkle a little sea salt and freshly ground pepper over each and serve immediately.

Herb Garden Vinaigrette

Ingredients

  • ½ cup extra virgin olive oil
  • ½ cup canola oil
  • ¼ cup sherry vinegar
  • ¼ cup finely chopped rosemary, dill and tarragon
  • Sea salt
  • Freshly ground black pepper

Directions

  • Whisk the oil into the vinegar slowly.
  • Add the chopped herbs.
  • Season with salt and pepper.

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