Menu

Emerald City Scallops

  • Details
  • Related Items

Emerald City ScallopsThe next time you can get your hands on some fresh scallops, give Emerald City Scallops one a try! Emerald City Seasoning makes an excellent companion for the delicate flavor of seared scallops. The gentle herb flavor and delicate heat bring the perfect amount of character to the table, while allowing the natural flavor of the shellfish to remain in the spotlight.

Seared Scallops with Emerald City Seasoning

All Recipes, Courses, Entrees & Side Dishes, Featured, North America, Regions, Seven Seas

Seared Scallops Emerald City Seasoning

Ingredients

Instructions

  1. If the side muscle is attached, remove it.
  2. Pat dry the top and bottom of the scallops. This will aid in browning.
  3. Rub some of the spice blend between the palms of your hands a few times to break up the herbs and sprinkle on a plate.
  4. Holding the scallops like a wheel, roll them through the spice blend to coat the sides only.
  5. Heat a cast iron skillet or other heavy pan over high heat.
  6. When the pan begins to smoke, add the oil and wait 10 seconds.
  7. Gently add the scallops to the pan. Do not crowd.
  8. Sear for 2 minutes. Check sear and if nice and carmelized, turn and cook for another 1½ - 2 minutes.
  9. Top with a pinch of fleur de sel. Serve immediately.
https://www.silkroaddiary.com/seared-scallops-with-emerald-city-seasoning/

Have some extra spice left over? Try it in our recipes for Potato Salad or Northwest Watermelon Salad!


 Leave a Comment

Leave a Comment

Your email address will not be published.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

Spiced Fig Salad

For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …

Coriander Roasted Beets

Roasting beets concentrates their flavor, and the complement of coriander is delicious. We like to roast a whole pan-full and serve them alone as a side dish or atop a dark leafy green salad of …

Spicy Smoked Paprika Romesco Over Grilled Trout

My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and …

Caraway Red Ale Mustard

Mustard is easy to make, but it also requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, …

tea rub chicken

Tea Rubbed Roast Chicken

This tea rubbed roast chicken the best roast chicken I’ve ever made, and that is not a claim made lightly… The meat is moist and delicious, the pan sauce otherworldly, and all of the components …