Equipment
Ingredients
Scallops
- 400 g sea scallops, side muscle removed, patted completely dry
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Tomato and Arugula Salad
- 250 g plum tomatoes, quartered
- 100 g fresh arugula
- 30 ml extra virgin olive oil
- 15 ml sherry vinegar
- 1 shallot, finely minced
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper
Nutrition (per serving)
Method
Place sea scallops on a plate lined with paper towels. Press another paper towel firmly over the top to absorb as much surface moisture as possible. Let sit for 10 minutes at room temperature. Removing moisture is critical for caramelization.
In a mixing bowl, combine the minced shallot, sherry vinegar, Dijon mustard, kosher salt, and black pepper. Whisk continuously while slowly pouring in the extra virgin olive oil until the vinaigrette is fully emulsified.
Add the quartered plum tomatoes to the bowl with the vinaigrette. Toss gently to coat and set aside to marinate while you cook the scallops.
Heat a stainless steel or cast iron skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering and just beginning to smoke lightly, about 200 degrees Celsius or 400 degrees Fahrenheit.
Just before cooking, season one side of the scallops with kosher salt and black pepper. Place them seasoned-side down in the hot skillet, leaving ample space between each. Season the top side. Do not move them for 2 to 3 minutes to allow a deep golden crust to form.
Using tongs, flip the scallops and cook for an additional 1 to 2 minutes on the second side. The internal temperature should reach 49 degrees Celsius or 120 degrees Fahrenheit for a perfect medium-rare, and the sides should feel slightly firm but springy.
Add the fresh arugula to the bowl with the marinated tomatoes and toss lightly to coat the greens. Divide the salad immediately between two chilled dinner plates.
Transfer the hot scallops directly from the skillet to the plated salads. Serve immediately while the scallops are hot and the greens remain crisp.
Chef's Notes
- Always seek out dry-packed scallops. Wet-packed scallops are treated with sodium tripolyphosphate (STPP) which makes them retain water, resulting in steaming rather than searing.
- The little side muscle on a scallop is tough and stringy. It peels off easily with your fingers before cooking.
- Do not salt the scallops until the exact moment they go into the pan. Salt draws out moisture, which is the enemy of a good sear.
- A heavy stainless steel or well-seasoned cast iron skillet is crucial here. Non-stick pans cannot safely reach the heat required for a proper crust.
Storage
Refrigerator: 1 day — Scallops are best eaten immediately. Leftovers can be stored for 1 day but texture will degrade upon reheating.
Reheating: If necessary, gently warm scallops in a pan over low heat until just heated through to avoid rubbery texture.
