Seared Jumbo Scallops (5) Recipe

Prepare scallops

Pat the scallops dry very thoroughly with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using, toss scallops in 1 tsp flour to give a slightly crisper crust and shake off excess.

Heat pan

Place a heavy-duty skillet (cast iron or stainless steel) over medium-high heat until very hot, about 3–4 minutes. Add 1 tbsp neutral oil and swirl to coat. Allow the oil to heat until shimmering but not smoking.

Sear scallops

Add the scallops to the pan spaced apart (do not crowd). Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and add 2 tbsp unsalted butter to the pan. Spoon the melted butter over the scallops and cook another 1–1.5 minutes until just opaque in the center. Internal doneness: tender and slightly translucent in the very center. Remove scallops to a warm plate and rest briefly.

Finish

Squeeze the half lemon over the scallops and let them sit for 30 seconds. Spoon any butter from the pan over the scallops before plating.

Cook squash

Peel, seed, and cut the butternut squash into 1-inch cubes (about 1 lb). Place in a medium pot and cover with cold water by 1 inch. Bring to a simmer and cook until tender, 12–15 minutes. Alternatively roast at 425°F (220°C) for 25–30 minutes tossed with a little oil until caramelized for deeper flavor.

Purée

Drain the cooked squash and transfer to a blender or use an immersion blender in the pot. Add 1 tbsp unsalted butter, 2 tbsp heavy cream, 2 tbsp orange juice, 1 tsp maple syrup (optional), 1/8 tsp ground nutmeg, 1/2 tsp kosher salt and 1/4 tsp black pepper. Purée until very smooth, tasting and adjusting seasoning. Keep warm over very low heat; if too thick, whisk in up to 1–2 tbsp water or additional cream to reach a silky sauce-like consistency.

Prep and sweat aromatics

Heat 1 tbsp olive oil in a wide sauté pan over medium heat. Add 1/2 diced yellow onion and cook until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Braise greens

Add the 8 oz thinly sliced collard greens to the pan and toss to wilt slightly. Pour in 1/2 cup vegetable broth, 1 tbsp apple cider vinegar, and 1 tsp brown sugar. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes if using. Cover, reduce heat to low, and braise gently for 12–15 minutes until tender but still bright green. Remove lid and simmer 1–2 minutes to reduce excess liquid if needed. Taste and adjust vinegar or salt as desired.

Warm the butternut purée if necessary. Spoon a generous smear of purée onto each plate (divide into 5 portions). Neatly arrange a small mound of braised collards beside the purée for each portion.

Place one seared scallop on top of or beside each purée portion (for this recipe there are 5 scallops; use single scallop per portion). Drizzle a teaspoon of extra virgin olive oil over the plate and garnish with microgreens or parsley. If desired, spoon any remaining pan butter over scallops.

Serve immediately while scallops are warm.