“Whatcha cooking?” That’s the question we ask continuously throughout our day in the shop. It’s the best part of our job. Chatting with our customers gives us an endless supply of ideas and recipes. When we posed the quesiton to one customer, she said, “Get a pen.” And we’re glad we did. Wow, what a dish. Scallops are rich, and the Applewood Smoked Salt helps to cut that richness. These are perfect for appetizer portions or small plates.
Time:
20 min.Rating
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Loading...| 8 Sea Scallops, patted dry | |
| Kosher Salt | |
| Freshly ground black pepper | |
| Garlic Extra Virgin Olive Oil | |
| Applewood Smoked Sea Salt | |
| melted butter for garnishing |
| 1. | Season the scallops with a little salt and pepper. |
| 2. | Heat a nonstick pan over medium-high heat. Drizzle in Garlic Olive Oil and swirl around the pan. |
| 3. | Place four scallops in the pan and sear until a golden brown. Turn and reduce the heat to finish cooking - approximately 4 minutes on each side. Move to a plate. |
| 4. | Wipe out the pan and repeat the above process for the remaining 4 scallops. |
| 5. | Finish the scallops with a sprinkling of Applewood Smoked Sea Salt. We serve these over a bed of micro greens with a drizzling of melted butter. |
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