Seared Scallops with Caper, Shiitake and Green Onion Relish

Total Time:
9 hr 5 min
30 min
8 hr 30 min
5 min

1 serving

  • Caper, Shiitake and Green Onion Relish:
  • 1 ounce shiitakes, sliced
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon minced mixed olives
  • 1 teaspoon thinly sliced shallots
  • 1 teaspoon soy sauce
  • 1/3 teaspoon chopped capers
  • 1/3 teaspoon minced garlic
  • 1/3 teaspoon red pepper chile flakes
  • 1/3 teaspoon mirin
  • 1/3 teaspoon sesame oil
  • Kosher salt and freshly ground black pepper
  • Seared Scallops:
  • 6 ounces scallops (U/10 or 16/20), cleaned
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • Salad:
  • 2 tablespoons alfalfa or broccoli sprouts
  • 1 tablespoon thinly sliced green onion
  • 1/3 teaspoon lemon
  • 1/3 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
  • For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, chile flakes, mirin and sesame oil in a bowl and refrigerate overnight.

  • When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper.

  • For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides.

  • Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side.

  • Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.

  • Place the relish on a plate and arrange the scallops around it.

  • For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine.

  • Place the salad in the center of the scallops. Serve immediately

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    Recipe courtesy of Alton Brown