Seared Sea Scallops, Wasabi Caviar And Seaweed Salad
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
54
Sourness
41
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
Directions:
1
Season the scallops with salt and pepper
2
Heat a large saute pan over high heat
3
Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds
4
Add the scallops and sear 1 side until well-browned, about 3 minutes
5
Do not shake the pan or move the scallops until ready to turn
6
Using tongs turn the scallops to brown the second side
7
Cook an additional 3 minutes
8
Remove from the pan and add the shallots to the still hot pan
9
Return to the heat and cook for 30 seconds before adding the sherry
10
When the sherry begins to boil swirl in the butter
11
Do not let the butter boil or separate
12
Toss the vegetables with the remaining olive oil
13
Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed
14
Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve