Seared Sea Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. If they have a small side muscle, remove it. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. If using flour, lightly dust each scallop and shake off excess.

Heat pan

Heat a large heavy skillet (preferably cast-iron) over high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.

Sear scallops

Place scallops in the pan spaced at least 1/2 inch apart. Do not crowd. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip scallops and add 1 tbs unsalted butter. Tilt the pan and spoon the melted butter over the scallops for 30–45 seconds until the second side is lightly golden and the scallops register 115–120°F (they will continue to cook off heat). Total cook time ~3–3.5 minutes depending on size.

Rest

Transfer scallops to a warm plate and allow to rest 2 minutes. Finish with a squeeze of lime when plating.

Combine 1 cup diced papaya, 1 cup diced mango, 1/4 cup diced red bell pepper, 2 tbs finely chopped red onion, and the minced jalapeño in a medium bowl.

Add 2 tbs fresh lime juice, 1 tsp rice vinegar, 1 tsp honey, 2 tbs chopped cilantro, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Gently toss to combine.

Taste and adjust seasoning: add more lime or salt if desired. Chill the salsa in the refrigerator for at least 10 minutes to let flavors meld. Bring to cool room temperature before serving with warm scallops so both elements contrast.

Cook noodles: Bring a large pot of salted water to a rolling boil and cook 8 oz noodles according to package directions until just tender (al dente). Reserve 1/4 cup of the cooking water, then drain and immediately rinse thoroughly under cold water to stop cooking and remove surface starch. Toss with 1 tsp sesame oil to prevent sticking and set aside to cool completely.

Make sauce: In a small bowl, whisk together 2 tbs soy sauce, 1 tbs black or rice vinegar, 2 tsp Szechwan chili oil, 1 tbs creamy peanut butter, 1 tsp grated garlic, 1 tsp grated ginger and 2 tbs hot water. Adjust consistency with the reserved cooking water as needed — sauce should be smooth and coat the noodles. Taste and add 1 tsp more chili oil for heat or 1 tsp honey if you want slight sweetness.

Assemble noodles: In a large bowl, combine the cooled noodles, sauce, 3 tbs thinly sliced scallions, 1/2 cup julienned cucumber and 1 tsp toasted sesame seeds. Toss thoroughly so noodles are evenly coated. Chill for at least 10 minutes if you prefer colder noodles.

Plate the cold Szechwan noodles on the side or as a base. Spoon a generous portion of papaya-mango salsa either alongside or atop a portion of the noodles (keeping some salsa for the scallops).

Arrange 3 scallops per plate (for 4 servings, 12 scallops total) over or beside the noodles and salsa. Drizzle any resting butter from the pan lightly over the scallops and finish with a squeeze of lime.

Garnish with microgreens or cilantro and a sprinkle of chili threads. Serve immediately so scallops stay warm contrasted with the cold noodles.