Cobia & Scallop Recipe

Portion and dry scallops

Pat scallops very dry with paper towels. If scallops have a side muscle, remove it. Season both sides lightly with 1/4 tsp sea salt and a pinch of black pepper.

Portion cobia

Cut cobia into 4–6 bite‑size medallions or thin slices (about 1/2" thick). Pat dry and season lightly with 1/4 tsp sea salt and a pinch of black pepper. Let rest 5–10 minutes at room temperature.

Prep radicchio and smoked chicken

Core and separate radicchio into 8 large leaves for plating; keep a few small leaves whole for garnish. Stack and roll thin smoked chicken slices, then cut into 1/4" ribbons or lardons for placing on plates.

Make citrus‑herb dressing

In a small bowl whisk together 3 tbs extra‑virgin olive oil, 2 tsp fresh lemon juice, 1 tbsp minced shallot, 1 tbsp snipped chives, 1 tsp chopped dill, 1/2 tsp sea salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Warm a large stainless steel or cast‑iron skillet over medium‑high heat until just smoking. Add 1 tsp neutral oil and swirl to coat.

Add scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and add 1 tbsp unsalted butter; baste for another 30–45 seconds until just opaque in the center. Remove scallops to a plate and keep warm.

Wipe skillet lightly with a paper towel, return to medium‑high heat, add 1 tsp neutral oil. Add cobia pieces in a single layer and sear 1.25–1.5 minutes per side until lightly golden and cooked through but still moist. Remove and let rest briefly on a cutting board.

Place two radicchio leaves per plate as a base. Fan or arrange cobia pieces on the leaves (3–4 pieces per serving).

Tuck seared scallops alongside the cobia (4 scallops per serving).

Distribute smoked chicken ribbons over and between the seafood to add smoky, savory notes.

Spoon the citrus‑herb dressing lightly over the cobia and scallops — about 1/2–1 tbsp per plate — reserving some for diners to add more if desired.

Crown each plate with a scant 3/4 tsp Petrossian Kaluga caviar placed either atop one scallop or on a small quenelle of dressing beside the seafood.

Scatter 2–3 tsp microgreens across each plate, finish with a light grating of lemon zest and a drizzle (about 1/4 tsp) of extra‑virgin olive oil if desired. Serve immediately.

Provide lemon wedges on the side if diners prefer extra acidity. Because the caviar is a delicate highlight, avoid heavy sauces or overpowering seasonings. All components are timed so both scallops and cobia are served warm and tender.