Have you ever wondered how to cook scallops? Don’t be intimidated. Cooking scallops is easier than you might think. Our seared scallops recipe is quick and effortless, leading you to a restaurant-quality meal in under 20 minutes.
In this recipe by Chef Todd Mitgang, the candied tartness of dried apricots compliment the sweet saltwater essense of diver sea scallops.
Ingredients:
Diver Sea Scallops
- 1 pound of fresh U10 diver sea scallops (pat dry)
- 1 tbsp of canola oil
- 1 tbsp of butter
- Kosher salt to taste
Dressing
- .5 cup of dried apricots
- .5 tbsp of dijon mustard
- .5 tbsp of honey
- .5 tbsp of salt
- 1/4 cup + 2 tbsp of cold water
- 1/4 cup of extra virgin olive oil
Asparagus
- 1 bunch of asparagus
- 1 teaspoon of salt
- 1 tbsp of extra virgin olive oil
Instructions:
Oven
- Set the oven to 500 for the asparagus.
Apricot Vinaigrette
- Place all of the ingredients for the dressing–except for the extra virgin olive oil–in a blender.
- Blend on high until the ingredients are blending smoothly.
- Set the blender to low and add the extra virgin olive oil until. Blend slowly until all oil is incorporated into the dressing.
- Once the dressing is made, set aside.
Asparagus
- Trim the woody ends of the asparagus, about 1 inch from the bottom.
- Coat the asparagus with extra virgin olive oil.
- Add salt and fresh black pepper to taste.
- Place on a baking tray lined with aluminum foil and put in oven.
- Cook the asparagus at 500 for 10 minutes.
Diver Sea Scallops
- While the asparagus is in the oven, you’ll have ample time to sear the scallops.
- On the stove, heat a pan at medium-high.
- Season both sides of the scallops with salt and pepper.
- Add the canola oil to the hot pan and place the scallops inside.
- When the scallops begin to brown at the bottom edges, add the butter to the pan. Cook 1 minute.
- Use tongs to turn the scallops upside down in the pan. Allow to cook until the edges caramelize.
- Turn the heat off and let the scallops sit in the pan for 1 more minute.
To Plate
- Place the asparagus down on the plate and sauce with the vinaigrette.
- Place the scallops on top of the asparagus.
