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Ingredients
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Scallops
Grilled Focaccia
Balsamic Drizzle & Garnish
Method
Scallops
- 1
Prep scallops
Pat scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with kosher salt and freshly ground black pepper.
- 2
Light dusting
Put the flour on a plate and lightly dust each scallop on both sides; shake off excess. This helps achieve a golden crust.
- 3
Sear scallops
Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl until foaming. Add scallops in a single layer without crowding (work in two batches if needed). Cook undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip scallops and add remaining 1 tablespoon butter. Cook 45–60 seconds more until just opaque in the center (internal temp ~120–125°F for medium-rare). Remove scallops to a plate and tent loosely with foil.
- 4
Finish scallops
Off heat, spoon pan juices over scallops and squeeze 1 tablespoon fresh lemon juice over them. Sprinkle chopped parsley and keep warm while preparing focaccia and balsamic drizzle.
Grilled Focaccia
- 5
Prep bread
Slice focaccia into 6–8 slices about 3/4-inch thick. Brush both cut faces generously with 3 tablespoons extra-virgin olive oil. Rub the oiled faces with the halved garlic clove for a subtle garlic flavor. Sprinkle each slice with a pinch of coarse sea salt and, if using, a little chopped rosemary.
- 6
Grill or toast
Heat a grill pan or outdoor grill to medium-high. Grill slices cut-side down until char marks develop and bread is crisp, about 2–3 minutes. Flip and char the other side briefly (30–45 seconds) just to warm through. Alternatively, toast under a broiler or in a skillet until golden. Keep warm.
Balsamic Drizzle & Assembly
- 7
- 8
Plate
Place 1 or 2 slices of grilled focaccia on each plate. Arrange 3 scallops on top of or beside the bread. Drizzle scallops and bread lightly with the balsamic mixture (start with ~1 teaspoon per plate). Scatter microgreens or baby arugula around or on top for freshness. Optionally finish with an extra small drizzle of olive oil and a pinch of sea salt. Serve with lemon wedge on the side.