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