Equipment
Ingredients
Scallops
- 600 g dry sea scallops, side muscle removed
- 15 ml olive oil
- 30 g unsalted butter
- kosher salt
- black pepper
Nut & Raisin Sauce
- 45 g walnuts, roughly chopped
- 25 g pine nuts
- 30 g golden raisins
- 2 garlic, thinly sliced
- 5 g fresh oregano leaves, chopped
- 20 ml pomegranate molasses
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 270 kcal
- Protein
- 5 g
- Carbohydrates
- 18 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 296 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 16 mg
- Potassium
- 436 mg
- Calcium
- 73 mg
- Iron
- 2.1 mg
- Magnesium
- 70 mg
- Phosphorus
- 140 mg
- Zinc
- 1.2 mg
- Vitamin A
- 69 mcg
- Vitamin C
- 28 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.1 mg
- Folate
- 57 mcg
- Water
- 146 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place scallops on a plate lined with paper towels. Pat the tops dry with another paper towel to remove surface moisture. This is crucial for a good sear. Season generously with salt and black pepper.
Heat olive oil in a large skillet over high heat until the oil shimmers and just begins to smoke. Place scallops in the pan without overcrowding. Do not touch them for 2 minutes.
Flip the scallops. Add 15g of the butter to the pan. Baste the scallops with the foaming butter for 1 minute until they are firm but still yielding to the touch (approx 52°C/125°F internal). Transfer scallops to a warm plate.
Reduce heat to medium. Add the remaining 15g butter to the same pan (do not wipe it out). Add walnuts, pine nuts, and sliced garlic. Sauté until the garlic is golden and nuts are fragrant.
Stir in the raisins and fresh oregano, tossing for 30 seconds to warm the fruit through. Remove from heat immediately.
Arrange scallops on plates. Spoon the warm nut and raisin mixture over the scallops. Finish with a drizzle of pomegranate molasses over the dish.
Chef's Notes
- Buy 'dry' scallops whenever possible. 'Wet' scallops are treated with sodium tripolyphosphate, which causes them to absorb water and steam in the pan rather than sear.
- If your pomegranate molasses is very thick and viscous, you can mix it with a teaspoon of warm water to make it easier to drizzle.
- Do not chop the garlic too small (minced), or it will burn before the walnuts are toasted. Thin slices are best.
- The raisins act as a sponge for the flavorful butter left in the pan; ensure they get tossed well in the fat.
Storage
Refrigerator: 1 day — Scallops are best eaten immediately; texture degrades significantly upon reheating.
Reheating: Gently warm in a skillet with a little butter over low heat, do not microwave.
Troubleshooting
Scallops did not get a brown crust
Cause: Surface moisture was too high or pan wasn't hot enough
Fix: Cannot be fixed for this batch; do not overcook trying to get color later
Prevention: Ensure scallops are thoroughly patted dry and the oil is smoking slightly before adding them
Cultural Context
This recipe draws inspiration from Sicilian cuisine, specifically the Arab-influenced combination of nuts, dried fruits, and sweet-sour (agrodolce) flavors. The use of pomegranate molasses adds a Levantine touch that cuts through the richness of the scallop.
