Scallop Recipe

Prepare base

Melt 2 tbs butter in a medium saucepan over medium heat. Add chopped carrot, celery, shallot and smashed garlic; sweat until softened and translucent, about 4–5 minutes.

Add shells and aromatics

Stir in the lobster shells and tomato paste; cook 2 minutes to coat and lightly caramelize the tomato paste.

Deglaze and simmer

Pour in 1/2 cup dry white wine to deglaze, scraping any browned bits. Reduce by half (2–3 minutes), then add 2 cups fish or chicken stock, bay leaf and thyme. Bring to a gentle simmer, reduce heat and simmer uncovered 20–25 minutes to extract flavor.

Strain and finish

Strain the nage through a fine-mesh sieve, pressing solids to extract liquid. Return liquid to a clean saucepan, season with 1/2 tsp salt and 1/4 tsp pepper. Stir in 2 tbs heavy cream if using and warm gently. Keep warm until plating.

Cook potatoes

Place fingerling potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes depending on size. Drain and allow to cool slightly, then slice each potato lengthwise into halves or thick coins.

Make dressing

Finely mince the shallot and chives. In a bowl whisk together 2 tbs extra-virgin olive oil, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard and 1 tbs mayonnaise. Stir in the minced shallot and 1 tbs chives, season with 1/2 tsp sea salt and 1/4 tsp black pepper.

Combine warm salad

While potatoes are still slightly warm, toss them gently with half of the dressing so they absorb flavor. Gently fold in the lump crab meat and remaining dressing — mix carefully to keep crab lumps intact. Taste and adjust seasoning. Fold in the microgreens or baby arugula and reserve remaining chives for garnish.

Prepare scallops

Pat scallops very dry with paper towels; remove and discard the small side muscle if present. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear scallops

Heat a large skillet over medium-high heat until very hot. Add 1 tbs neutral oil and 2 tbs butter. When butter foams and begins to brown lightly, add scallops spaced apart so they do not steam. Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1–1.5 minutes until just cooked through (opaque center). Remove scallops to a warm plate and tent loosely with foil.

Finish with lemon

Squeeze a little lemon over scallops just before plating for brightness.

Ladle about 2–3 tbs warm lobster nage into shallow bowls or on a wide plate where each scallop will sit. Place a small mound of the warm crab salad (about 2 oz) slightly off-center on the sauce. Arrange 2–3 sliced fingerling potatoes beside or underneath the crab as desired.

Nestle 2 scallops per plate (for 4 servings) on the nage, leaning partly against the crab salad. Spoon a little more warm nage over the scallops if desired (1–2 tsp).

Drizzle 1 tsp extra-virgin olive oil over the crab salad and potatoes, sprinkle reserved chives and 1 tbs chopped parsley over the dish. Finish with 1/2 tsp lemon zest divided among plates and a grind of black pepper. Serve immediately.