Seared Scallops with Fresh Herb Dressing
Scallops are one of the most delicious foods offered by the sea. The easiest and best technique to cook them is to sear them using very little oil or butter. This dish is romantic, quick-cooking, sweet, tender, mild, and delectable. Perfect to include for a Christmas menu as a starter or one of the courses for the Feast of 7 fishes. Chef Alba
Seared Scallops with Fresh Herb Dressing
Scallops are one of the most delicious foods offered by the sea. The easiest and best technique to cook them is to sear them using very little oil or butter. This dish is romantic, quick-cooking, sweet, tender, mild, and delectable. Perfect to include for a Christmas menu as a starter or one of the courses for the Feast of 7 fishes. Chef Alba
Ingredients
Dressing
- 1/4 cup minced parsley
- 1 tsp oregano
- 1 large clove of garlic minced
- 2-3 tbsps Secolari Champagne Mimosa Vinegar
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
- 1/4 tsp red pepper flakes
- 2-3 tbsps Secolari Blood Orange Olive Oil
Scallops
- 8 fresh scallops
- 1 - 1 1/2 tbsps Secolari Blood Orange Olive Oil
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
Instructions
Dressing
- In a food processor, combine parsley, oregano, garlic, Secolari Champagne Mimosa Vinegar, Secolari Wild Porcini Sea Salt, pepper, and red chili flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in Secolari Blood Orange Olive Oil.
Scallops
- Most important step: lay the scallops on a plate with paper towels. Place paper towels on top. Slightly and delicately press down to remove any excess liquid. Repeat with the paper is very wet.
- Heat 1 tablespoon Secolari Blood Orange Olive Oil in a large nonstick skillet set over medium-high heat. Place half of the scallops in the pan, season lightly with Secolari Wild Porcini Sea Salt and pepper, and cook until seared on the bottom, 1 to 2 minutes per side. When you press on the scallops, they should still feel a little squishy. They will become rubbery very quickly, so take care not to overcook. Set the cooked scallops on a serving platter and repeat the same process with the remaining scallops, adding 1 additional teaspoon or so of olive oil to the pan. Once all of the scallops are on the serving platter, drizzle them with the dressing. Serve immediately.
