Seared Scallops with Caper, Shiitake and Green Onion Relish

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  • Level: Intermediate
  • Total: 9 hr 5 min (includes brining time)
  • Active: 35 min
  • Yield: 1 serving
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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 


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes.
  6. Place the relish on a plate and arrange the scallops around it.
  7. 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.
  8. Place the salad in the center of the scallops. Serve immediately
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