Equipment
Ingredients
Scallops
- 400 g sea scallops, side muscle removed, patted completely dry
- 15 ml grapeseed oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Tomato Salad
- 300 g heirloom tomatoes, cut into bite-sized wedges
- 15 g flat-leaf parsley, leaves picked and lightly chopped
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 2 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 185 kcal
- Protein
- 13 g
- Carbohydrates
- 7 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 883 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 24 mg
- Potassium
- 411 mg
- Calcium
- 20 mg
- Iron
- 0.9 mg
- Magnesium
- 33 mg
- Phosphorus
- 355 mg
- Zinc
- 1.1 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 66 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.8 mg
- Folate
- 22 mcg
- Water
- 89 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly pat the sea scallops dry using paper towels. Moisture is the enemy of a good sear. Wash hands and surfaces thoroughly after handling raw shellfish to prevent cross-contamination.
In a mixing bowl, combine the heirloom tomato wedges, lightly chopped parsley, extra virgin olive oil, and fresh lemon juice. Toss gently and let macerate.
Heat a stainless steel or cast iron skillet over medium-high heat. Add the grapeseed oil and heat until shimmering and just beginning to smoke. Season the scallops evenly with kosher salt and black pepper right before placing them in the pan.
Carefully place the scallops in the skillet, ensuring they do not touch to prevent steaming. Sear undisturbed for 2 minutes to develop a deep golden-brown crust.
Flip the scallops using a fish spatula. Cook for another 1 minute on the second side until just cooked through. The internal temperature should register 49C/120F.
Divide the macerated tomato salad among four plates. Place the seared scallops alongside the salad, garnish with flaky sea salt, and serve immediately.
Chef's Notes
- Dry scallops are crucial. Wet-packed scallops are treated with sodium tripolyphosphate (STP) which causes them to extrude water during cooking, making a sear impossible. Always specifically request dry-packed scallops from your fishmonger.
- Do not salt the scallops until the very last moment before they hit the pan. Salt draws out moisture via osmosis, which will create steam and inhibit the Maillard reaction needed for a perfect crust.
- Allowing the tomatoes to macerate in the oil and acid briefly draws out their natural juices, creating a bright, instant, emulsified vinaigrette at the bottom of the bowl. Pour this juice over the final plated dish.
Storage
Refrigerator: 4 hours — Tomatoes will lose texture and scallops become rubbery. Best consumed immediately.
Troubleshooting
Scallops boiled instead of searing, no crust formed
Cause: Scallops were wet, pan was overcrowded, or pan was not hot enough
Fix: Cannot be fixed once cooked. Remove from heat immediately to avoid overcooking the interior.
Prevention: Ensure scallops are perfectly dry, use a large enough pan to leave at least 2cm between them, and preheat oil until just smoking
Scallops are tough and rubbery
Cause: Overcooking
Fix: Cannot be fixed
Prevention: Remove scallops from the pan the moment they hit 49C/120F, as carryover cooking will push them to the final temperature
Cultural Context
This preparation highlights the Mediterranean philosophy of cooking: pairing pristine, gently handled seafood with minimal, high-quality seasonal produce. By marrying the naturally rich, oceanic sweetness of scallops with the acidic pop of summer tomatoes, the dish achieves a natural balance without heavy sauces.
