Seared Scallops
Servings: 4 servings
Ingredients
- 1 lb large scallops sea scallops
- 1 tablespoon oil I use avocado oil, olive oil can also be used
- 1/2 tablespoon butter
Lemon Basil Aioli (make the sauce first)
- 1/3 cup oil avocado oil or vegetable oil
- 1 egg yolk
- 1 tablespoon lemon juice
- 4 leaves basil fresh
- 1 clove garlic minced
- 1/4 teaspoon salt
Plating
- 4 cups Arugula
- 1 lemon sliced into 4 pieces
Instructions
- Make the sauce first:
- I add the oil, egg yolk, lemon juice, basil, garlic, and salt to a tall jar, then use an immersion blender to blend the sauce smooth.
- If you use a food processor or blender for the sauce, blend everything except oil, drizzle in oil as you blend it so the sauce thickens.
- Pat scallops dry with a paper towel so they will crust well.
- Heat the skillet on high until the pan is very hot. (I use a cast-iron skillet)
- Add the oil and butter and place the scallops in the pan without crowding them (even if you have to make two batches)
- After the scallops crust on one side turn the scallops over to cook on the other side, cook scallops until the internal temperature is 130°.
- Then plate the scallops with arugula and drizzle the sauce over top. Add lemon and salt and pepper to taste.
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