Pan Seared Scallops

Randy Wagner, Chef
Carolina Blue Smokehouse Taproom

Serves 4

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Pan Seared Scallops – Ingredients:

Scallops

  • 8 large sea scallops 10/20 ct size or larger
  • 1 tablespoon Olive or canola oil
  • 2 tablespoons softened butter
  • 2 sprigs fresh thyme
  • Salt to taste
  • 1 60ct Idaho potato
  • Boil till tender and cut into bite size pieces

Mango Salsa

  • 1 ripe mango peeled and diced
  • 2oz red pepper fine dice (very small)
  • 1 tablespoons shallot fine dice (very small)
  • About 10 leaves fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Micro Green Salad

  • 4 oz rainbow micro greens
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tsp champagne vinegar
  • 2 tsp orange juice
  • 1 tsp chopped tarragon
  • 2 tablespoons canola or vegetable oil
  • Salt and pepper to taste

Pan Seared Scallops – Directions:

  • To make pan seared scallops begin by preheating a large sauté pan on medium high heat, set your oven to 400 degrees and a deep fryer to 350. Begin by dropping precut potatoes into the deep fryer. Pour 1 tablespoon olive or canola oil into sauté pan and place scallops in one by one in a clockwise position. Salt and sear for about 2 minutes until golden brown.
  • When golden brown add butter and thyme sprigs, sear an additional 30 seconds and flip in the pan and place in oven. Set timer for 3 minutes or 5 minutes if scallops are very large. Potatoes should be golden brown and crispy, if not fry an additional minute or two until done. Take out of fryer and place on a rack or leave in basket to drain the grease. Put into a bowl and season generously with kosher salt.
  • Place 6/8 pieces of home fries in the middle of a bowl or large plate, blot your scallops on a paper towel and arrange evenly around your potatoes. Spoon mango salsa on top of each scallop, mix your micro greens and dressing in another small bowl just before serving and place in the middle of your plate. After plating drizzle of olive oil around the plate and a nice finishing salt is recommended.

Recipe Notes
A nice piece of seared chicken, steak, fish, or tofu is an excellent substitution. For those who do not have a deep fryer the potatoes can simply be roasted in the same preheated oven seasoned with a little oil, salt, pepper, and 1 tsp of chopped fresh herbs of choice for 25 minutes.

Enjoy!