Restaurants›Max Downtown›Seared Sea Scallops Recipe

Seared Sea Scallops Recipe

Inspired by Max Downtown
Time45m
Serves4

brown butter coconut couscous, haricots vert, cashew sesame dukka, carrot tahini nage

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Ingredients

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Sea Scallops

Method

Preparation

1

Prepare the Couscous

In a saucepan, bring coconut milk and salt to a boil. Stir in couscous, cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork and stir in melted brown butter.

2

Cook the Haricots Vert

Blanch the haricots vert in boiling water for 2-3 minutes until bright green. Drain and toss with olive oil, lemon juice, and salt to taste.

3

Make the Cashew Sesame Dukka

In a dry skillet, toast the cashews, sesame seeds, cumin, and coriander until fragrant. Allow to cool and then grind coarsely. Season with salt.

4

Prepare the Carrot Tahini Nage

In a saucepan, cook chopped carrots in vegetable broth until tender. Blend until smooth, then stir in tahini, olive oil, and salt. Heat gently.

5

Sear the Scallops

Pat the scallops dry and season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sear the scallops for 2-3 minutes on each side until golden brown.

6

Plate and Serve

On a plate, create a bed of coconut couscous, add the seared scallops on top, drizzle with carrot tahini nage, and sprinkle with cashew sesame dukka. Arrange haricots vert on the side.