Photo credit: Margouillat
Seared Pacific diver scallops
If you’re a fan of seafood, Pacific diver scallops are an exquisite treat you won’t want to miss. Harvested from the pristine, cold waters of the North Pacific, these sweet, tender scallops are hand-picked by divers, ensuring minimal environmental impact. Unlike farmed scallops, they’re not soaked in water or chemicals, meaning you get the purest taste of the ocean in every bite.
Not only are they tasty, but they’re also good for you. With just 90 calories per three-ounce serving, Pacific diver scallops are high in protein, omega-3 fatty acids, and essential minerals like zinc and magnesium. They’re heart-healthy, low in fat, and packed with nutrients, making them the ideal choice for anyone looking to enjoy a healthy, flavorful meal.
If they haven’t been on your menu lately, now’s the time, as their peak season is November through April when waters are cooler.
From the kitchens of Chef Paul Osborne, executive chef at Santa Barbara Fish Market. www.sbfish.com
Osborne’s advice: “Only purchase dry-pack diver scallops. We have some amazing quality scallops here at SB Fish Market that are shucked on the boat and never touch fresh water.”
Instructions:
- Pat dry the scallops with a paper towel.
- Heat a heavy-bottomed sauté pan (or a cast iron) and add grapeseed oil (or any oil with a high smoke point — no olive oil) until the oil is glistening and hot.
- Quickly season the scallops with kosher salt, refrain from using pepper as it can burn in the pan. Place the scallops in the pan flat side down and allow them to sear for 1-2 minutes. Make sure not to crowd the pan as this will create steam and affect the quality of the sear.
- Once the scallops start to turn brown around the edges and the bottom has a nice crust, add one or two pats of butter into the pan and flip the scallops over. Let the scallops cool in the hot butter. Scallops cook very quickly and are best when the center is just warm, overcooking them can make them very tough.
Butter sauce:
- Yuzu buerre blanc
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 shallot
- 1 bay leaf
- 1 teaspoon peppercorns
- 1 tablespoon yuzu juice
- 8 ounces butter, cubed
- Slice the shallot into rings and add to a small heavy-bottomed saucepan. Add the peppercorns, bay leaf and white wine to the pan.
- Slowly simmer this mixture for 10-15 minutes until it reduces down to about a tablespoon of liquid. Add the heavy cream and reduce again on a low simmer by half.
- Turn off the flame, and slowly start to whisk in the butter cubes one at a time. As the cold butter melts into the mixture it should start to form a luxurious butter sauce.
- Once all the butter is whisked in, add the yuzu juice and salt to your preference. Strain this mixture through a fine sieve and place it in your favorite sauceboat.
This sauce pairs incredibly with fresh seared diver scallops!
