Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Seared Diver Scallops With Caper-Honey Sauce
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 250 mg
"This herbaceous, slightly sweet sauce is perfect with the lean white shellfish."
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 7 g
- Cholesterol
- 27 mg
- Sodium
- 250 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- In a blender, combine the vinegar, capers, honey and about half each of the dill and tarragon and blend until smooth. While blending, slowly add the olive oil to emulsify. Season with salt and pepper. Set aside at room temperature.
- Score the scallops by making 1/8-inch- deep crosshatches across the top side of each (like a checkerboard). Season with pepper. Dry the scallops thoroughly on paper towels.
- Heat the canola oil in a large sauté pan over medium-high heat until it just begins to show ripples. Add the scallops to the pan, scored-side down, and cook 2 to 3 minutes. Add the butter to the pan and flip the scallops over; cook for 1 more minute for medium-rare. Season with salt.
- Spoon some of the caper-honey sauce on a platter and add the scallops. Top with the remaining dill and tarragon.
