How to Make Seared Scallops

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can provide a similar flavor profile.

scallops

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp can be a lower-cost seafood alternative.

Bring a pot of water to a boil and add maybe a teaspoon of salt.

Add baby potatoes to the boiling water and parboil for about five minutes.

Remove the potatoes and transfer them to a baking sheet.

Drizzle the potatoes with olive oil and toss them to coat.

Place the potatoes in the oven at 450°F to roast.

Blanch sugar snap peas in boiling water for about two to three minutes.

Prepare the salad dressing by removing the caps from strawberries and muddling them with olive oil and champagne vinegar.

Add sliced baby onions to the strawberries and dressing mixture.

Bruise and chop fresh rosemary and add it to the dressing.

Add crushed lemon verbena to the dressing and shake well to combine.

Pat the scallops dry with paper towels to remove moisture.

Season the scallops with salt and black pepper on both sides.

Heat a cast iron pan on high heat and add a dollop of butter, waiting for it to get smoky.

Add the scallops to the pan and sear for about 90 seconds without moving them.

Flip the scallops and cook for an additional minute to 90 seconds, eyeballing the time.

Slice the roasted potatoes into manageable bite-sized pieces for plating.

Remove the spines from the pea pods after baking.

Arrange mixed greens on a plate, followed by strawberries, peas, and sliced potatoes.

Drizzle the strawberry vinaigrette over the arranged salad.

Place the seared scallops on top of the salad and garnish with sprigs of Queen Anne's lace.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens