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Seared Scallops with Charred Scallions

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.


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