Menu

Pacific Seafood Seared Scallops

  • Details
  • Related Items

We have exciting news! Our Pacific Seafood blend has been reformulated using bright notes of citrus and lemongrass;  this Pacific Seafood blend incorporates flavors from the Pacific Northwest all the way to Thailand.  Using a delicious process of trial-and-error, while taking into account staff and customer feedback, our fearless leader and accomplished blend artist Amanda created this blend for a wide variety of seafood. To showcase this new blend, we all agree that using it as a rub for seared scallops is where it really shines. The versatility of the blend lets these scallops be the shinning star of a huge number of varying meals. Start with the recipe below and see where your culinary creativity takes you!

Pacific Seafood Seared Scallops

Pacific Seafood Seared Scallops

Ingredients

Instructions

  1. Generously season the flat side of each scallop with salt and freshly ground black pepper.
  2. Press each scallop in to the Pacific Seafood. (Don't worry about over-salting. The blend is salt-free!)
  3. Heat the oil and butter in a heavy bottom skillet until it is almost smoking.
  4. Carefully place each scallop in the pan, spice side down.
  5. Let the scallops get a nice dark crust on them. This will take 2-3 minutes. It is important not to move the scallops around while the crust is forming. Resist the urge to flip, nudge, or even touch them.
  6. Once you have a nice golden brown crust, flip the scallops and continue to cook for another minute or so.
  7. Remove the scallops from the pan and serve.

Notes

A perfectly done scallop will still have lots of "give" in it when gently pressed with a finger. If the scallop is hard or springy, it's overcooked.

https://www.silkroaddiary.com/pacific-seafood-seared-scallops/

 

Tagged with:

 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Besar Cranberry Chutney

The rich and toasty taste of our Besar blend makes an ideal complement for the pop of fresh cranberry in this exotic twist on a holiday classic. Candied ginger and dried apricots round out the …

Nigella Watermelon Salad

Nothing says summer quite like watermelon. Instead of just eating  plain ‘ole watermelon slices, why not make a salad for your next barbecue? Tossed with some fragrant Aleppo Pepper, Nigella Seeds and fresh arugula, it …

Chef Andrea’s Cardamom and Olive Oil Cake

Recently, Holly admitted her powerlessness over the char grilled prawns at the West Edge’s favorite eatery, Lecosho. She recommended following the dish with this fantastic cardamom olive oil cake for dessert, and my ears perked …

Szechuan Peppercorn Salmon

Since we’re in the Pacific Northwest, it’s no surprise that we love our salmon, and this is a perfect example of simple spicing and spectacular flavor.This recipe is Eric Rivera’s creation, and he says that …

Pickle Jar

It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …