In our opinion, there is nothing better than scallops. They might just be the perfect seafood. In this recipe, we show you how to perfectly season your scallops while searing them to be deliciously golden brown. We pair this exquisite shellfish with robust and sweet coulis with a refreshing and zesty gremolata.
Ready to make one of the best meals of your life? Let’s get to cooking!
Seared Diver Scallops with Red Pepper Coulis and Almond Gremolata Recipe
Ingredients:
- 2 lbs dry sea scallops
- 2 red bell peppers, roasted, skinned, and seeds removed
- 1 shallot, roasted
- 1 tbsp. red wine vinegar
- 1/4 tsp. ground allspice
- 1/4 tsp. smoked paprika
- 1/3 cup extra virgin olive oil
- Zest of 1 lemon
- Zest of 1 orange
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1 cup fresh Italian parsley, washed and completely dried, stems removed
- 1/2 cup toasted almonds
Directions:
For the coulis: combine the roasted red peppers, shallot, red wine vinegar, and a dash of lemon juice in a blender and puree until smooth—season with salt and pepper to taste.
For the gremolata: Chop the parsley with a very sharp chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
Using a microplane or fine-toothed grater, grate the garlic clove over the parsley.
Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic.
Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.
Add the almonds and chop until they are incorporated.
Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.
Bonus: Doing the garlic and lemon in this order will help to rid the microplane of garlic odors!
For the scallops, lightly season with salt and pepper and sear them in a skillet over medium-high heat with a small amount of light olive oil.
Sear until golden brown on each side.
Spoon a small amount of the coulis on the plate.
Arrange the scallops in the middle of the sauce and then top with the gremolata.
Notes on scallops: Most sea scallops are harvested wild off the Atlantic coast and are prone to spoilage very quickly. This is why you very seldom see them in the shell. The “foot” or crescent-shaped muscle on the side of the scallop should be removed as it becomes tough when cooked. Scallops, like shrimp, are sold by the number to the pound. The smaller the number the larger the scallops. U-10 would indicate that there are less than 10 scallops per pound.
