Diver Sea Scallops Recipe

Clean the diver sea scallops under cold running water and pat them dry with paper towels. Ensure they are free from any sand or grit.

Clean the oyster mushrooms by gently wiping them with a damp cloth. Slice them into thin strips.

Chop the fresh dill finely and set aside.

Prepare the garlic herb oil by combining 4 tablespoons of olive oil with minced garlic and herbs of your choice. Let it infuse for 30 minutes before using.

Sautéing the Oyster Mushrooms

In a skillet over medium heat, add 2 tablespoons of garlic herb oil. Once hot, add the sliced oyster mushrooms and sauté for about 5-7 minutes until they are golden brown. Season with salt and pepper to taste.

Cooking the Scallops

In a separate skillet, heat the remaining 2 tablespoons of garlic herb oil over high heat. Once the oil is shimmering, add the diver sea scallops to the pan. Sear them for 2-3 minutes on each side until they are golden brown and cooked through. Avoid overcrowding the pan.

Plating

On each plate, create a bed of sautéed oyster mushrooms. Place three seared scallops on top of the mushrooms. Sprinkle with finely chopped dill and add a small dollop of tobiko on each scallop. Garnish with lemon zest and microgreens.