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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Seared Diver Sea Scallops, Baby Spinach and Oyster Mushroom Salad with Citrus Chili Vinaigrette

Recipe courtesy of Rick Moonen

Pan Seared Diver Sea Scallops accompanied by Potato-Cucumber Salad and Verjus du Perigord

Recipe courtesy of The Willard InterContinental

Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc

Recipe courtesy of Michael Jordan

Browse Reviews By Keyword

          Latest Stories