How To Make Scallops || Cara Di Falco || Cara's Cucina || Far Hills Seafood

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients and can be a cost-effective alternative.

Pat scallops dry with a paper towel to remove moisture.

Season scallops with salt and black pepper.

Preheat a cast iron pan over high heat and add grapeseed oil.

Add scallops to the pan and sear for about 1-1.5 minutes until they release easily from the pan.

Flip scallops and add butter to the pan, using a spoon to baste the scallops with the melted butter.

Lower the heat as the scallops finish cooking.

Char Brussels sprout leaves in another pan over high heat with grapeseed oil until they begin to brown.

Season Brussels sprouts with salt and pepper, then add balsamic vinegar to them once they are charred.

Heat butternut squash puree made from roasted butternut squash, onion, and coconut milk until warm.

Place the butternut squash puree in the base of the serving dish.

Arrange scallops down the center and Brussels sprouts on the side, optionally topping with pomegranate kernels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens