Seared Diver Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Zucchini

   Slice the zucchini into thin rounds. Sauté in a pan with a bit of olive oil over medium heat until tender, about 5-7 minutes. Season with salt and pepper, then set aside.

2. 2

   Make the Beurre Blanc

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until translucent. Pour in the white wine and reduce by half. Add the heavy cream and simmer until thickened. Stir in the remaining butter until emulsified. Season with salt and pepper to taste.

3. 3

   Prepare the Gremolata

   In a small bowl, combine the toasted almonds, fresh parsley, and lemon zest. Mix well and set aside.

4. 4

   Sear the Scallops

   Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, heat a tablespoon of oil over high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; work in batches if necessary.

5. 5

   Plate the Dish

   On a plate, arrange the sautéed zucchini in the center. Top with the seared scallops and drizzle with beurre blanc. Sprinkle the toasted almond gremolata over the scallops and serve immediately.