Albina By The Sea Recipe

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tablespoon olive oil, smashed garlic clove, fresh thyme, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread cut side down in a single layer.

Roast for 20–25 minutes until golden and tender when pierced. Remove garlic clove after 10 minutes to avoid burning. Keep warm until plating.

If using dried wakame, rehydrate per package instructions, drain thoroughly and chop. Combine 1/2 cup rehydrated seaweed, 1/2 cup thinly sliced fennel, 1 tbsp minced shallot and 1 tbsp chopped capers in a bowl.

Whisk together 1 tbsp champagne or rice vinegar, 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp salt and 1/8 tsp pepper. Toss with the seaweed-fennel mixture; let sit at room temperature for 10–15 minutes to marry flavors.

In a blender or using an immersion blender, combine 1/2 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp honey, 1 tsp lemon zest, 1/4 cup packed parsley, 2 tbsp dill and 1 tbsp chives. Blend until smooth and slightly thickened, scraping down sides as needed.

Taste and adjust seasoning. Emulsion should be bright, herbaceous and pourable; if too thick, thin with 1–2 tsp water or additional lemon juice.

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present so scallops lie flat.

Season both sides of scallops with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot (about 2 minutes). Add 2 tbsp neutral oil and swirl to coat.

Arrange scallops in the pan in a single layer with some space between them. Sear without moving for 1.5–2 minutes until the underside is deep golden brown.

Flip scallops and add 2 tbsp unsalted butter to the pan. Tilt the pan and spoon the foaming butter over the scallops for 30–45 seconds until opaque and just cooked through (internal temp ~125–130°F). Remove from pan and rest briefly on a warm plate.

Heat a grill pan or heavy skillet over high heat. Brush baby gem lettuce halves lightly with 1 tbsp olive oil and season with a pinch of salt.

Char cut side down for 1–2 minutes until grill marks appear and edges begin to wilt; the leaves should stay crisp but warmed. Remove from heat.

To plate: Spoon a tablespoon of lemon-herb emulsion on each plate where the scallops will sit. Arrange 4–5 roasted fingerlings next to the emulsion, place a charred baby gem half per serving, and top with 4 scallops per person (arranged attractively).

Nestle 2–3 tablespoons of seaweed-fennel relish beside the scallops and potatoes. Drizzle additional emulsion lightly over scallops and potatoes (about 1 tbsp per plate).

Finish each plate with a scattering of microgreens, a light grating of lemon zest (about 1/8 tsp), a pinch of Maldon or flaky sea salt and a grind of black pepper.