Hokkaido Scallop Veracruz Recipe
olives, capers, roasted tomato, black garlic, cumin
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Ingredients
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Scallops
Veracruz sauce (roasted tomato base)
Black garlic emulsion & garnish
Method
Scallops
- 1
Prepare scallops
Pat scallops very dry with paper towels. Remove and discard any side muscle if present. Season both sides lightly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper; let sit at room temperature for 10 minutes while you make the sauce.
- 2
Sear scallops
Heat a large heavy skillet (cast-iron preferred) over high heat until smoking slightly. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering, add scallops spaced apart (work in two batches if necessary). Sear without moving 1½–2 minutes until a deep golden-brown crust forms. Flip and add 1 tbs butter; baste for 30–45 seconds for an overall opaque center with a tender interior. Transfer to a plate and tent loosely with foil. Repeat with remaining scallops, adding remaining 1 tbs butter in the second batch if desired.
Veracruz sauce (roasted tomato base)
- 3
Roast tomatoes
Preheat oven to 220°C (425°F). Place halved Roma tomatoes on a rimmed baking sheet cut-side up; drizzle with 1 tbs extra-virgin olive oil and a pinch of salt. Roast 20–25 minutes until slightly caramelized and reduced. Remove and let cool slightly.
- 4
Sauté aromatics
While tomatoes roast, heat a medium saucepan over medium heat and add 1 tbs olive oil. Add 1/2 cup finely diced yellow onion and cook until translucent, about 4–5 minutes. Add 3 minced garlic cloves and the chopped chile; cook 30–45 seconds until fragrant without browning.
- 5
Build the sauce
Spoon the roasted tomatoes (including any juices) into the saucepan. Add 1 tbs tomato paste and stir to combine. Pour in 60 ml dry white wine to deglaze, scraping any browned bits from the pan, and let reduce 1–2 minutes. Add 120 ml fish or chicken stock, 1/2 cup chopped green olives, 2 tbs rinsed capers, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and the 1/4 tsp sugar. Simmer gently 8–10 minutes until flavors meld and sauce thickens slightly.
- 6
Finish sauce
Taste and adjust seasoning with 3/4 tsp sea salt and 1/4 tsp black pepper (adjust to taste). If you prefer a smoother sauce, pulse briefly with an immersion blender (keeping some texture from olives and capers) or transfer half to a blender and return to the pan. Keep warm over low heat while you prepare the black garlic emulsion and scallops.
Black garlic emulsion & garnish
- 7
Make black garlic emulsion
In a small blender or with an immersion blender in a cup, combine 3 black garlic cloves, 60 ml light olive or neutral oil, and 1 tbs lime juice. Process until a smooth, slightly thick emulsion forms. Taste and add a pinch of salt if needed. If too thick, thin with 1–2 tsp warm water or more oil to reach a sauce-like consistency.
- 8
Plate and garnish
Spoon a generous ladle (about 3–4 tbs) of the Veracruz sauce onto the center of each warmed plate. Arrange 3 seared Hokkaido scallops per plate over the sauce. Dot each plate with 1–2 tsp of black garlic emulsion in small pools or streaks. Sprinkle chopped cilantro and parsley over the dish and finish with microgreens or thinly sliced scallion for freshness. Optionally finish with a light drizzle of extra-virgin olive oil and a quick grind of black pepper.