Seared Scallops
Serves 4
1 pound dry sea scallops
2 tablespoons olive oil
3 tablespoons butter
Preheat a cast iron skillet over medium-high heat.
In the meantime, pat the scallops with a paper towel, making sure they are very dry. Season the scallops with salt and pepper.
When the pan is hot, add the oil, and immediately add the scallops, giving them enough room in between so they don’t create steam.
Cook the scallops for 2 minutes.
Flip the scallops with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Remove the scallops from the pan.
Charred Scallions
3 bunch scallions
2 lemons, sliced
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped flat-leaf parsley
Cut off the roots of the scallions.
Toss the scallions and lemon slices with the. oil, salt, and pepper.
Heat a large saute pan or cast iron pan until hot and add the scallion/lemon mixture and cook until lightly charred.
Remove from heat and allow to cool slightly. Coarsely chop and stir in parsley.
Macadamia Brittle
1 cup sugar
1/4 cup water
2 ounces unsalted butter
¼ teaspoon baking soda
6 ounces roasted salted macadamias, coarsely chopped
Fleur de sel or crushed flaky sea salt, such as Maldon
In a large saucepan, combine the sugar, water, butter, and corn syrup and bring to a boil. Cook over moderately high heat, occasionally stirring until the caramel is light/golden brown, and registers 300°F on a candy thermometer for about 10 minutes. If you don't have a candy thermometer, you can use the cold water test - Drop a spoonful of hot syrup into cold water, then remove the candy from the water and attempt to bend it. If your syrup has reached the hard-crack stage, it will form brittle strands in the water and crack as you bend it.
Remove from the heat and carefully stir in the baking soda. The mixture will bubble.
Stir in the nuts, then immediately scrape the brittle onto a large rimmed, baking sheet.
Using the back of a large metal spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle it with salt. Let cool completely and break the brittle into shards.
To serve:
Place charred scallions on a platter. Top with scallops and sprinkle with brittle. Serve extra brittle on the side.
