2 Australian Scallops, Raisin & Shallot Dressing, Black Garlic Recipe

Name: Georges Mediterraneans 2 Australian Scallops, Raisin & Shallot Dressing, Black Garlic Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Australian
Ingredients: 2 piece large sea scallops (dry-packed, muscle removed); 0.25 tsp sea salt; 0.125 tsp freshly ground black pepper; 1 tbs unsalted butter; 0.5 tsp neutral oil (grapeseed or vegetable); 2 tbsp golden raisins; 3 tbsp warm water; 1 tbs shallot, finely minced; 1 tsp white wine vinegar; 2 tsp extra-virgin olive oil; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey; 0.125 tsp sea salt; 0.0625 tsp black pepper; 1 tsp black garlic cloves, mashed to a paste; 1 tbs microgreens or baby herb mix (optional); 0.5 tsp extra-virgin olive oil (for finishing); 0.25 tsp lemon zest

Inspired by Georges Mediterranean

Time25m

Serves1

Make 2 Australian Scallops, Raisin & Shallot Dressing, Black Garlic Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Scallops

2 piece large sea scallops (dry-packed, muscle removed)

1/4 tsp sea salt

1/8 tsp freshly ground black pepper

1 tbs Unsalted butter

1/2 tsp neutral oil (grapeseed or vegetable)

Raisin & Shallot Dressing

2 tbsp golden raisins

3 tbsp warm water

1 tbs shallot, finely minced

1 tsp white wine vinegar

2 tsp extra-virgin olive oil

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp Honey

1/8 tsp sea salt

0.063 tsp black pepper

Black Garlic & Garnish

1 tsp black garlic cloves, mashed to a paste

1 tbs microgreens or baby herb mix (optional)

1/2 tsp extra-virgin olive oil (for finishing)

1/4 tsp Lemon zest

Method

Scallops

Prepare scallops

Pat the scallops very dry with paper towels on all sides. Remove and discard the small side muscle if still attached. Season both sides lightly with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper.

Sear scallops

Heat a small nonstick or stainless steel sauté pan over medium-high heat until very hot (about 2 minutes). Add 1/2 tsp neutral oil and swirl. Add scallops, spaced apart, and let sear without moving for 60–75 seconds until a deep golden crust forms. Flip and add 1 tbs unsalted butter to the pan; tilt the pan and spoon the melted butter over the scallops for another 30–45 seconds until just cooked through (opaque but slightly translucent in the center). Remove scallops to a warmed plate and rest 1–2 minutes.

Raisin & Shallot Dressing

Soak raisins

Place 2 tbsp golden raisins in a small bowl and pour 3 tbsp warm water over them. Let sit for 8–10 minutes until plump, then drain, reserving 1 tsp of the soaking liquid.

Make dressing

In a small mixing bowl, combine the plumped and drained raisins (coarsely chop if preferred), 1 tbsp finely minced shallot, 1 tsp white wine vinegar, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 2 tsp extra-virgin olive oil, the reserved 1 tsp raisin soaking liquid, 1/8 tsp sea salt and a pinch (1/16 tsp) black pepper. Whisk vigorously until the mixture is emulsified and slightly thickened. Taste and adjust acidity or salt as desired.

Black Garlic & Garnish

Prepare black garlic

Smash 1 tsp black garlic into a smooth paste using the back of a spoon on a small plate. If very stiff, loosen with a few drops of the finishing olive oil.

Plate and finish

Spoon a small smear (about 1/2 tsp) of the black garlic paste on the serving plate where one scallop will sit. Place one seared scallop gently on the smear. Arrange the second scallop next to it. Spoon the raisin & shallot dressing (about 1–1.5 tsp) partly over each scallop and a little on the plate for contrast. Drizzle 1/2 tsp extra-virgin olive oil around, sprinkle lemon zest over the scallops, and scatter microgreens or baby herbs for color. Serve immediately while scallops are warm.