George's Bank Sea Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels. Trim the small muscle from the side if still attached. Season both sides lightly with 1 tsp salt and 1/2 tsp pepper.

Make ginger-turmeric dust

In a small shallow dish combine ground ginger (1 tsp) and ground turmeric (3/4 tsp). Lightly sprinkle or press a light dusting onto both sides of each scallop. If desired, toss scallops very lightly in the 2 tbs flour first for an ultra-crispy light crust; shake off excess flour.

Sear scallops

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high until shimmering. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. When butter is foaming and just beginning to brown, add scallops spaced so they do not touch (work in two batches if needed). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and cook 45–60 seconds until just opaque in center (total cook ~2.5–3 minutes depending on size). Remove to a warm plate and tent with foil. Finish remaining scallops the same way, adding a little more oil/butter if needed. Squeeze a lemon wedge over scallops before serving.

Prepare cauliflower rice: remove core and rough chop cauliflower into florets. Pulse in a food processor in 6–8 short pulses until pieces are rice-sized. Alternatively grate on the large holes of a box grater.

Cook rice: heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until aromatic. Add cauliflower rice, 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, 5–7 minutes until tender but not mushy.

Finish and season: stir in 1/2 tsp lemon zest and 1 tbs chopped parsley. Taste and adjust seasoning. Keep warm until plating.

If you haven't roasted peppers: preheat broiler or grill. Place whole red bell peppers under broiler, turning occasionally, until skins are blackened on all sides (8–12 minutes). Transfer to a bowl, cover tightly with plastic wrap or a lid for 10–15 minutes to steam; peel, core and seed.

Blend coulis: place two roasted peeled red peppers, 2 tbs extra-virgin olive oil, 1/2 shallot, 1 garlic clove, 1 tbs lemon juice, 1 tsp red wine vinegar, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper into a blender or food processor. Puree until completely smooth. Add up to 2 tbs cold water to reach a smooth, spoonable consistency. Taste and adjust vinegar, lemon or salt as needed.

Strain (optional): press through a fine mesh sieve for a silky coulis. Keep warm or at room temperature.

Make pesto: in a small food processor combine 1 cup packed basil leaves, 2 tbs toasted pine nuts, 2 tbs grated Parmigiano-Reggiano, 1 garlic clove, 1/2 tsp salt and 1/8 tsp pepper. Pulse while drizzling in 3 tbs extra-virgin olive oil until blended but still vibrantly green and slightly coarse. Add 1/2 tsp lemon juice if desired for brightness. Adjust salt and oil to preferred consistency. Transfer to a small bowl.

If you prefer a looser sauce for drizzling, thin with an extra 1 tsp olive oil or a splash of water.

Plate cauliflower rice: spoon a generous ring or mound of warm cauliflower rice slightly off-center on each plate.

Add red pepper coulis: using a spoon or squeeze bottle, create a swoosh or pool of red pepper coulis adjacent to the rice (about 1.5–2 tbs per plate).

Place scallops: arrange 3 scallops on each plate over the rice or on the coulis so the golden sides face up (for 4 servings total from 12 scallops — adjust if serving size differs).

Dot basil pesto: place small spoonfuls (about 1 tsp each) of basil pesto around the scallops or use a small brush to smear a thin streak. Alternatively, place a small quenelle of pesto near the scallops.

Garnish and finish: drizzle a few drops (about 1 tsp total) of extra-virgin olive oil, sprinkle microgreens or small basil leaves and add chive sprigs if using. Serve immediately with lemon wedges on the side.