Seared Scallops With Raspberry Hollandaise Food

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.