When it comes to seafood dishes, nothing quite captures the taste and texture of perfectly seared scallops. Perhaps it’s the lovely crunch of the outside or the melt-in-your-mouth texture of the middle but this dish, when done well, always goes above and beyond in the taste bud department. By creating a light spice crust with salt and pepper and then searing the scallops in a piping hot skillet, this mollusk turns into a little cake of seafood goodness. Pair it with some risotto, mixed greens or polenta for an elegant and light gourmet dish.
Follow along with our chef as he shows you how to master seared scallops. Want to learn more about gourmet cooking? Check out our other recipe tutorials from our Colorado and Texas culinary schools!
4-5 ea Large Scallops
1 tsp Sea Salt
1 tblsp Grapeseed Oil
1 oz Butter
1 tblsp Chopped Parsley
1 tsp Lemon Zest
Pat scallops dry and season with salt
Heat oil on medium-high heat until it starts to lightly smoke
Add seasoned scallops and sear until golden brown
Add butter and baste scallops until cooked through
Add chopped parsley and lemon zest, cook for 30 seconds; serve
**Garnish with spicy chili oil, fried capers, and whole herbs