Seared Scallops with Tomato, Olive and Garlic Relish

Looking for a delicious, new way to serve scallops? Here's one I highly recommend! My husband really enjoys scallops and I'm happy for any way to get more fish into our diet. I found this wonderful recipe in Bistro Cooking at Home by Gordon Hamersley. This is only the second recipe I've tried from his cookbook and, so far, both have been excellent.

I used the flat side of my cast iron griddle on top of the outdoor grill to sear the scallops - which is the same way I make my crispy salmon. I love the great sear I get with this method. Just be sure the scallops are well dried with paper toweling. If you buy frozen scallops, defrost them overnight in the refrigerator.

The garlic, sun-dried tomato and olive relish makes this a dish that is company-worthy either as a starter or a main dish. The relish would also be excellent with other types of fish or even chicken. Today, I made the scallops as a starter, however, the recipe calls for serving them over angel hair pasta with some of the relish mixed into the pasta which I how I'm planning on using the rest of the relish with another type of fish for dinner tomorrow!

Don't be afraid of the amount of garlic in this recipe. The preparation makes them mild and so delicious. Afterward, I wished I had even added more.

To turn this into a main dish, simply increase the portion size and serve over a bed of your favorite rice or puree potatoes or celery root.

Seared Scallops with Tomato, Olive and Garlic Relish

Adapted from Bistro Cooking at Home by Gordon Hamersley
Printable Recipe

10 whole garlic cloves, peeled and ends trimmed
1/2 cup olive oil (approximately)
1/2 cup black olives, such as Kalamata, pitted and coarsely chopped
3/4 cup sun-dried tomatoes, soaked in hot water until softened and coarsely chopped
1 shallot, finely chopped
2 tablespoons fresh basil, chopped
2 tablespoons balsamic vinegar
Freshly ground black pepper
24 large sea scallops, about 1-1/4 pounds, dried with paper toweling
Chopped basil or parsley for garnish

To make the relish:

Place the garlic cloves in your smallest saucepan. Add enough olive oil to cover the cloves completely. Bring the oil to a simmer, then turn down the heat to low. Cook until the garlic is very tender, 15-20 minutes. Using a slotted spoon, transfer the garlic into a bowl. Add 1/3 cup of the olive oil from the pan and reserve the rest for another use (it's delicious for bread-dipping!). Allow the garlic and oil to cool to room temperature. Add the olives, sun-dried tomatoes, shallot, basil and balsamic vinegar. Stir gently without breaking the tender garlic. Season with pepper. Allow the flavors to blend for at least 15 minutes before serving. It will keep in the refrigerator for a few days but allow to come to room temperature before serving.

To sear the scallops:

If you do not have a cast iron griddle or wish to cook the scallops indoors, simple using a pre-heated, large saute pan over medium-high heat. If you do try the griddle on the outdoor grill, preheat the griddle over medium-high heat for at least 5-10 minutes. Spray with non-stick cooking spray and then sear for 3 minutes on one side, flip over and sear for another 1-2 minutes on the other side.

Serve alone with the relish or serve over angel hair pasta with some of the relish tossed in.

Seared Sea Scallops with Celery Root Puree, Sauce Verte and Hazelnuts~

My husband is always supportive of my efforts in the kitchen but if he doesn't like something he will usually remain quiet.  When I hear 'this is absolutely fantastic' then I know I've hit a culinary home run!

This was a 'this is absolutely fantastic' comment dinner!  I knew I wanted to make scallops for our dinner and found the recipes in "Stir" by Barbara Lynch, one of my favorite new cookbook purchases. I was torn between the scallops on a bed of celery root puree and the scallops with sauce verte so I made both!  The combination was 'absolutely fantastic'. 

Celery root puree (aka celeriac) is a much healthier alternative to mashed potatoes and has a delicious flavor.  The fresh herb 'sauce verte' is flavored with garlic, anchovy paste and capers to give the dish a bright burst of flavor and the toasted, chopped hazelnuts are a good source of protein and good Omega-3.

I seared the scallops on the stove using the flat side of my cast iron griddle that I also use for searing fish on the grill outdoors.  Dry scallops are important to get a good sear and they can't be crowded or they will steam and not sear.

If you enjoy scallops, I hope you give this 'absolutely fantastic' dish a try!

Seared Sea Scallops with Celery Root Puree, Sauce Verte and Hazelnuts

Inspired by two recipes in Stir by Barbara Lynch
Printable Recipe

Serves 4

Kosher Salt
Freshly ground black pepper
Small bunch of fresh chives

6 sprigs of fresh parsley, stems removed
4 sprigs of fresh tarragon, stems removed
2 cloves of garlic, peeled
1 teaspoon anchovy paste (sold in a tube in the canned seafood section of your store)
1 tablespoon capers, well rinsed
1 small shallot, chopped

6 tablespoons extra-virgin olive oil, plus more if necessary
1/2 pound celery root, peeled and cut into 1/2 inch pieces
1 cup milk (I used skim)
1-1/2 tablespoons butter
1 cup chopped hazelnuts
1 pound (about 12) sea scallops, drained and dried very well with paper toweling. Removing as much moisture as possible from the scallops is essential for a good 'sear'.

For the sauce:

Fill a small saucepan 3/4 full of water, add some salt and bring to a boil. While the water is heating, fill a medium bowl with ice water. Add the chives, parsley and tarragon to the boiling water and allow to blanch for about 10 seconds. Remove immediately with a slotted spoon and place in the ice water to stop the cooking. Remove the herbs from the ice water and gently squeeze out excess moisture. Coarsely chop the herbs and place in a blender or food processor. Add the garlic, anchovy paste, capers, 1 teaspoon of salt, a few grinds of pepper and 4 tablespoons of olive oil. Puree until smooth. If too thick, add a little more oil. The sauce verte can be made 1 day ahead and refrigerated, covered, and rewarmed before serving.

For the celery root puree:

Place celery root pieces and milk in a medium saucepan. Bring to a simmer then cover and cook until the celery root is fork-tender, about 15 minutes. Allow to cool slightly, then transfer the celery root and milk to the bowl of a food processor. Add the 1-1/2 tablespoons of butter, 1/2 teaspoon of salt and a few grinds of fresh pepper and puree. This can be prepared in the morning. chill covered, and rewarmed in the microwave before serving.

To toast the hazelnuts:

Heat the oven to 350F spread the nuts out on a small baking sheet and toast in the oven until fragrant and lightly browned, about 8 minutes.

For the scallops:

To sear the scallops, heat the remaining olive oil in a large, nonstick skillet over medium-high heat. When the oil is hot, add the scallops in batches, leaving space between them so they sear and don't steam. You could also use a stove-top griddle for this. Allow them to cook, without turning, until very browned and crisp, about 1-2 minutes. Turn them over gently and sear another 1-3 minutes, depending on the size of the scallops.

Place 1/4 of the celery root puree on each of four serving plates. Divide scallops between four plates and season with a little salt and pepper. Drizzle about 2 tablespoons of the sauce verte over and around each serving. Sprinkle the toasted hazelnuts on and around the scallops and serve.

Seared Scallops and Brussels Sprouts Hash with Bacon and Caramelized Shallots

I know there are Brussels sprouts skeptics out there, but I think I have a recipe to change your mind!
One of my favorite Brussels sprouts preparations is this one I found a couple of years ago on Epicurious. Last night, I decided to take make a good recipe even better and add some crispy bacon and seared scallops.



Brussels sprouts are delicious prepared this way and the seared scallops satisfied our desire to try and eat healthy during the week. I don't think my husband ever had a Brussels sprout until we were married but I have turned him into a Brussels sprouts lover ;) He enjoyed everything about this dish!



Good food to satisfy the soul on a stormy winter night.

Brussels Sprouts Hash with Bacon and Caramelized Shallots
Based on a Molly Stevens recipe, Bon Appetit, 2007
Printable Recipe

Serves 2 -4 (serves two in our home)

1 pound brussels sprouts, outer leaves trimmed
8 shallots
4 thick slices of bacon (optional)
4 tablespoons butter, divided
Kosher salt
1-1/2 tablespoons apple cider vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
1/2 cup water

Cut bacon crosswise into 1/2 inch pieces.

Thinly slice shallots crosswise.

Halve brussels sprouts lengthwise. Cut lengthwise into thin slices.

Fry bacon in a large, heavy skillet until crisp. Remove bacon with a slotted spoon and place on a paper-towel-lined plate. Remove bacon fat from skillet and reserve for sautéing scallops, if making to use with this recipe.

Melt 2 tablespoons butter in large skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minute. Remove and set aside. Wipe out skillet with paper toweling.

Heat olive oil in the same skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1/2 cup water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots and bacon. Adjust seasonings, if necessary. Serve with sautéed scallops, if desired.

Seared Scallops
Printable Recipe

Serves 2

6-8 large sea scallops, rinsed and patted very dry with paper toweling and seasoned with freshly ground pepper
1-2 tablespoons reserved bacon fat from Brussels sprouts recipe above.
If you prefer not to use bacon fat, you can use olive oil or butter.
1/2 cup white wine

In a large, heavy skillet (cast iron works best), heat the bacon fat over moderately-high heat. When skillet is hot but not smoking, sear scallops, turning over once, until golden brown and just cooked through, approximately 2-3 minutes for each side.

Remove from skillet and cover loosely with foil.

Pour off most of bacon fat from skillet and add white wine and reduce until only about 1/8 cup of liquid remains. Pour over scallops, sprinkle scallops with a little sea salt and serve with Brussels Sprouts Hash, if desired.

Scallops alla Caprese ~

Since I have an abundance of beautiful red tomatoes in my garden right now, I decided to prepare grilled sea scallops with caprese-style tomatoes.

I also grilled some lovely red potatoes :)st! They were wonderful!

The pure white scallops soon became...

beautifully charred on the grill...

...and were tossed with tomatoes, basil and grilled onions for a wonderful, low-calorie dish.

Scallops alla Caprese
Recipe adapted from Mario Batali's Italian Grill
Printable Recipe

Serves 6 (I halved the recipe for my husband and myself)

2 pounds tomatoes, fresh from the garden or Farmers' Market would be ideal
24 fresh basil leaves
3 medium red onions, cut into 1 inch slices
Kosher salt and black pepper, freshly ground
5-6 tablespoons Extra-virgin olive oil
About 2 pounds of sea scallops
Fleur de Sel or Sea Salt
1 lemon, halved

Preheat the grill. Place a flat griddle or grill pan (Mario uses a granite 'piastra') on the grill to preheat.

Slice the tomatoes attractively, leaving the very small ones whole or halved and arrange them on a platter. Tear the basil leaves into strips and sprinkle over the tomatoes. Set aside.

Season the onion slices with salt and pepper and place them on the hot, dry griddle and cook without moving for 7 to 10 minutes or well charred on the first side. Using tongs, carefully turn the slices over and cook for 7 to 10 minutes on the other side. Transfer to a plate and let cool slightly, then separate the onion slices into rings and scatter them over the tomatoes and basil. Drizzle the platter with 3-4 tablespoons of the olive oil.

While the onions cook, carve a checkerboard pattern about 1/4 inch deep into one side of each scallop. place the scallops in a bowl and season on both sides with salt and pepper, then toss with the remaining 2 tablespoons of olive oil and gentle stir to coat them.

Place the scallops on the dry, clean griddle, design side down, and cook for 5-7 minutes, without moving, until almost cooked. They should be opaque almost throughout. Flip them over and sear for about 30 seconds and remove from the grill. Arrange them over the tomato and onion salad.

Squeeze the juice from the lemon halves over the scallops and tomatoes, sprinkle with Fleur de Sel, and serve.