Ingredients

  • 12 large dry pack sea scallops (U-10)

  • 1 Tbsp. olive oil

  • Pinch of kosher or sea salt

  • 2 Tbsp. avocado or grapeseed oil

  • 6 Tbsp. cold unsalted butter, cubed

  • 1 tsp. Dayboat Spice Blend

  • ¼ cup roughly chopped Italian parsley 

  • ½ cup toasted, crushed hazelnuts or pinenuts

  • 3 Tbsp. Fresh Orange juice

  • Salt and pepper to taste

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat oven to 400 degrees.

  • Working over high heat warm 2 large sauté pans until very hot

  • Pat the scallops dry with paper towel, coat with olive oil and season lightly with coarse salt

  • Divide the avocado oil between the two pans, sear 6 scallops in each pan, taking care not to crowd the pan

  • Sear the scallops undisturbed over high heat for one minute then place the pans into the oven for 2 to 3 minutes

  • Remove the pans from the oven and return them to the burner, over low heat, flip the scallops, dust lightly with the Dayboat spice blend and add half of the cold butter cubes to each pan

  • As the butter begins to melt and foam, baste the scallops with the quickly browning butter

  • Baste the scallops for one minute, divide the herbs and hazelnuts between each pan, reduce the heat to low and continue to baste the scallops for another 30 seconds

  • Remove the scallops to a warm serving plate, spoon the browned butter, parsley and hazelnuts over the scallops 

  • Drizzle with the orange juice and serve

  • Yield: 6 to 8  servings