Equipment
Ingredients
Scallops
- 400 g sea scallops, side muscle removed, patted completely dry
- 15 ml grapeseed oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Tomato Salad
- 300 g heirloom tomatoes, cut into bite-sized wedges
- 15 g flat-leaf parsley, leaves picked and lightly chopped
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g flaky sea salt
Nutrition (per serving)
Method
Thoroughly pat the sea scallops dry using paper towels. Moisture is the enemy of a good sear. Wash hands and surfaces thoroughly after handling raw shellfish to prevent cross-contamination.
In a mixing bowl, combine the heirloom tomato wedges, lightly chopped parsley, extra virgin olive oil, and fresh lemon juice. Toss gently and let macerate.
Heat a stainless steel or cast iron skillet over medium-high heat. Add the grapeseed oil and heat until shimmering and just beginning to smoke. Season the scallops evenly with kosher salt and black pepper right before placing them in the pan.
Carefully place the scallops in the skillet, ensuring they do not touch to prevent steaming. Sear undisturbed for 2 minutes to develop a deep golden-brown crust.
Flip the scallops using a fish spatula. Cook for another 1 minute on the second side until just cooked through. The internal temperature should register 49C/120F.
Divide the macerated tomato salad among four plates. Place the seared scallops alongside the salad, garnish with flaky sea salt, and serve immediately.
Chef's Notes
- Dry scallops are crucial. Wet-packed scallops are treated with sodium tripolyphosphate (STP) which causes them to extrude water during cooking, making a sear impossible. Always specifically request dry-packed scallops from your fishmonger.
- Do not salt the scallops until the very last moment before they hit the pan. Salt draws out moisture via osmosis, which will create steam and inhibit the Maillard reaction needed for a perfect crust.
- Allowing the tomatoes to macerate in the oil and acid briefly draws out their natural juices, creating a bright, instant, emulsified vinaigrette at the bottom of the bowl. Pour this juice over the final plated dish.
Storage
Refrigerator: 4 hours — Tomatoes will lose texture and scallops become rubbery. Best consumed immediately.
