Seared Spice-Rubbed Sea Scallops
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 462
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 26
- Sodium
- 566
- Total: 1 hr
- Active: 30 min
Ingredients
For the Salsa Verde:
1 cup finely chopped mustard greens
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1/2 cup fresh tarragon, chopped
2 tablespoons capers, chopped
4 anchovies in oil, finely chopped
2 cloves garlic, finely chopped
Grated zest of 2 lemons
1 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the Scallops:
1 tablespoon Spanish smoked paprika
1 teaspoon packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
Kosher salt
12 large sea scallops, patted dry (about 1 pound 2 ounces)
Freshly ground pepper
1 tablespoon canola oil
1/4 cup grated Cotija cheese
Thinly sliced Fresno chiles, rocoto or ajì panca chile paste, and microgreens, for garnish
Directions
- Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
- Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
- Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.