Equipment
Ingredients
Tomato Salad
- heirloom tomatoes, mixed colors, diced
- 1 shallot, finely minced
- 10 g fresh parsley, finely chopped
- 30 ml extra virgin olive oil
- 15 ml white wine vinegar
- 2 g sea salt
Scallops
- 12 sea scallops, large, side muscle removed
- 15 ml grapeseed oil
- 3 g sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the diced heirloom tomatoes, minced shallot, chopped fresh parsley, extra virgin olive oil, white wine vinegar, and salt into a mixing bowl. Toss gently to combine and let sit at room temperature to macerate while you prepare the scallops.
Place the sea scallops on paper towels and pat them thoroughly dry on all sides. Moisture is the enemy of a good sear. Season both sides evenly with sea salt and freshly ground black pepper.
Place a large skillet over medium-high heat. Add the grapeseed oil and allow it to heat until shimmering and just beginning to smoke, approximately 200°C/400°F.
Using a fish spatula or tongs, carefully place the scallops in the skillet, ensuring they do not touch. Sear undisturbed until a deep golden-brown crust forms on the bottom, about 2 minutes. Flip and cook for 1 more minute until the centers are slightly translucent.
Divide the macerated tomato salad equally among four chilled appetizer plates, leaving most of the excess liquid in the mixing bowl. Arrange three seared scallops on top of the salad on each plate. Serve immediately.
Chef's Notes
- Always seek out dry-packed scallops. Wet-packed scallops are soaked in a sodium tripolyphosphate solution that makes them absorb water, making it nearly impossible to achieve a proper sear.
- Do not crowd the pan when searing the scallops. Leave at least an inch of space between each one to ensure they fry rather than steam.
- Letting the tomato salad macerate for ten minutes draws out the natural juices of the tomatoes, combining with the oil and vinegar to create its own vibrant dressing.
- A high-smoke-point neutral oil like grapeseed or avocado oil is essential for searing the scallops; extra virgin olive oil will burn at the high temperatures required for a crust.
