Equipment
Ingredients
Tomato Salad
- heirloom tomatoes, mixed colors, diced
- 1 shallot, finely minced
- 10 g fresh parsley, finely chopped
- 30 ml extra virgin olive oil
- 15 ml white wine vinegar
- 2 g sea salt
Scallops
- 12 sea scallops, large, side muscle removed
- 15 ml grapeseed oil
- 3 g sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 183 kcal
- Protein
- 12 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 835 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 21 mg
- Potassium
- 450 mg
- Calcium
- 22 mg
- Iron
- 0.9 mg
- Magnesium
- 33 mg
- Phosphorus
- 321 mg
- Zinc
- 1.0 mg
- Vitamin A
- 11 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 46 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.7 mg
- Folate
- 20 mcg
- Water
- 78 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the diced heirloom tomatoes, minced shallot, chopped fresh parsley, extra virgin olive oil, white wine vinegar, and salt into a mixing bowl. Toss gently to combine and let sit at room temperature to macerate while you prepare the scallops.
Place the sea scallops on paper towels and pat them thoroughly dry on all sides. Moisture is the enemy of a good sear. Season both sides evenly with sea salt and freshly ground black pepper.
Place a large skillet over medium-high heat. Add the grapeseed oil and allow it to heat until shimmering and just beginning to smoke, approximately 200°C/400°F.
Using a fish spatula or tongs, carefully place the scallops in the skillet, ensuring they do not touch. Sear undisturbed until a deep golden-brown crust forms on the bottom, about 2 minutes. Flip and cook for 1 more minute until the centers are slightly translucent.
Divide the macerated tomato salad equally among four chilled appetizer plates, leaving most of the excess liquid in the mixing bowl. Arrange three seared scallops on top of the salad on each plate. Serve immediately.
Chef's Notes
- Always seek out dry-packed scallops. Wet-packed scallops are soaked in a sodium tripolyphosphate solution that makes them absorb water, making it nearly impossible to achieve a proper sear.
- Do not crowd the pan when searing the scallops. Leave at least an inch of space between each one to ensure they fry rather than steam.
- Letting the tomato salad macerate for ten minutes draws out the natural juices of the tomatoes, combining with the oil and vinegar to create its own vibrant dressing.
- A high-smoke-point neutral oil like grapeseed or avocado oil is essential for searing the scallops; extra virgin olive oil will burn at the high temperatures required for a crust.
Storage
Troubleshooting
Scallops lack a golden crust and look pale or grey
Cause: Scallops were too wet, or the pan was not hot enough before adding them
Fix: Cannot be fixed once cooked; continuing to cook will result in rubbery scallops
Prevention: Ensure you buy dry-packed scallops, pat them completely dry with paper towels, and wait for the oil to smoke slightly before adding the seafood
Tomato salad is too watery
Cause: Tomatoes released too much juice while macerating
Fix: Drain excess liquid before serving
Prevention: Use a slotted spoon when transferring the salad to the plates to leave excess liquid behind
Cultural Context
Scallops paired with fresh acidic ingredients are a hallmark of Mediterranean coastal cuisine, where the natural sweetness of fresh seafood is elevated by bright, simple flavors. The reliance on high-quality seasonal produce like heirloom tomatoes reflects the culinary philosophy of letting the ingredients speak for themselves with minimal intervention.
