I love sea scallops. Nothing better than a large, juicy, fresh sea scallop…seared in butter and topped with a fresh salsa, salad, or relish. Reminds me of summer and reminds me of the sea. Of course, I’m a Cali girl at heart and even though I grew up in the desert, the ocean feels like home. And now that it’s stopped raining in Northeast Ohio, it kind of feels like summer here too.
Of course, I could eat sea scallops even in the winter. I found a good seafood guy here that always seems to have super fresh sea scallops. So even when it’t not sunny and 70 degrees out, I can feel like it’s summer and I’m by the ocean. I love it!
Anyways, I like to play around with my sea scallops, my normal go-to is an avocado-corn relish. But the other day, when my momma was here, I was looking for other ways to serve them. I decided, since one of my other favorite summer-time dishes is a caprese salad, I would make caprese sea scallops. Healthy and delicious! Here’s what I did.
Start by drying your sea scallops. This is VERY important. The drier the better. That way you’ll get a good hard sear. You should do this part maybe about 20 minutes before you want to cook them. Dry both sides.
Meanwhile, make your caprese salad to top the sea scallops. Diced tomatoes and basil in a bowl.
Add a splash of olive oil and balsamic vinegar. Maybe about 2 tablespoons of each. Salt and pepper to taste. You don’t need too much because we are going to add a drizzle of balsamic glaze at the end.
Now you are ready to cook the scallops. Sprinkle liberally with pepper. You can skip the salt (there’s enough salt in them).
Then heat up your frying pan and melt your butter. I use salted butter since we didn’t salt the sea scallops.
When the pan is nice and hot, add the scallops. Get a nice hard sear on each side.
Maybe about 4-5 minutes each side over medium-high heat.
Serve over some type of grain or rice. Top with the caprese salad and a drizzle of balsamic glaze. Yummmm…..
1 lb sea scallops
salt and pepper
2 Tablespoons salted butter
2 large roma tomatoes, diced
1/4 cup basil, sliced
olive oil (about 2 Tablespoons)
balsamic vinegar (about 2 Tablespoons)
Dry your sea scallops on some paper towels. Meanwhile, make the caprese salad by combining the diced tomatoes, basil, olive oil and vinegar in a medium bowl. Salt and pepper to taste. Set salad aside and continue working on your sea scallops. Sprinkle liberally with pepper. Heat a large frying pan over medium-high heat and melt butter. Sear sea scallops on both sides for about 4-5 minutes each side. Serve over rice or grain or cous cous, top with caprese salad and a drizzle of balsamic glaze.