Seared Hokkaido Scallops Recipe
Cauliflower, Double Smoked Bacon, Farro, Walnut, Brussels
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Prepare the Farro
Rinse the farro under cold water and cook it in a large pot of salted water for about 25-30 minutes, or until tender. Drain and set aside.
- 2
- 3
Prepare Cauliflower and Brussels Sprouts
Chop the cauliflower into florets and slice the Brussels sprouts in half. Steam or sauté them until tender.
- 4
Toast the Walnuts
In a dry skillet, toast the walnuts over medium heat until fragrant, about 5 minutes. Set aside.
Cooking the Scallops
- 5
Sear the Scallops
Pat the scallops dry with a paper towel and season with salt and black pepper. In the same skillet used for the bacon, add olive oil and heat over medium-high heat. Sear the scallops for about 2-3 minutes on each side until golden brown. Add butter during the last minute for extra flavor.
Assembly
- 6
Plate the Dish
On a plate, create a base with the farro, then top with the sautéed cauliflower, Brussels sprouts, crispy bacon, and toasted walnuts. Finally, place the seared scallops on top.
