Recipe courtesy of Michael Lomonaco
Show: The Best Of
Episode: Best View
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 as appetizers

Ingredients

Directions

Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.

Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chilean Sea Bass*

Recipe courtesy of Tadich Grill

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Shrimp Salad

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Ina Garten

Arugula Salad

Recipe courtesy of Anne Burrell

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Garth's Pasta Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword