#CookingWithGas: Learn How to Make Seared Scallops

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.

Slice onion thinly.

Cube sunchokes to resemble crispy potatoes.

Season scallops with licorice powder, salt, and black pepper.

Heat a skillet over medium-high heat and add a patch of butter.

Add sliced onions to the skillet and caramelize until they start to get color.

Add cubed sunchokes to the skillet with the onions and cook until tender.

Reduce heat and add Fresno chilies and grapes to the skillet to char them.

Remove charred grapes and chilies from the skillet and set aside.

Increase heat and add olive oil and butter to the skillet for the scallops.

Add scallops to the hot skillet and do not move them once placed.

Add a generous amount of butter and a sprig of fresh thyme to the skillet while searing scallops.

Add fresh garlic to the skillet and baste the scallops with the butter mixture for 1-2 minutes.

Add charred Fresno chilies to the scallops and continue to baste for another 30 seconds.

Check scallops for a beautiful char and doneness, then remove from skillet.

Prepare the plate by placing caramelized onions and sunchokes in the center.

Arrange scallops on the plate with chilies on either side.

Drizzle brown butter and parsley over the scallops.

Finish the dish by drizzling candied bacon around the plate and topping with charred grapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens