Pan Seared Sea Scallops Recipe

Combine the chopped plumcots, granulated sugar, lemon juice, water, champagne vinegar (if using), and pinch of salt in a small saucepan over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until the fruit is very soft and the mixture has reduced slightly, about 8–10 minutes.

Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender and puree until smooth.

Pass the purée through a fine-mesh sieve into a bowl, pressing on solids to extract as much coulis as possible. Taste and adjust sweetness or acidity with a little more sugar or lemon juice if needed. Chill or keep at cool room temperature until plating.

In a small sauté pan over medium heat, warm 1 tsp neutral oil and add the minced shallot. Cook until softened and translucent, about 2–3 minutes, without browning.

Add the hard cider and fresh thyme sprig. Increase heat to medium-high and bring to a brisk simmer; reduce the liquid until it measures about 1/4 to 1/3 cup and is syrupy, about 10–12 minutes.

Remove the pan from heat and discard the thyme sprig. Stir in the dark rum (careful if igniting), honey, and then whisk in the cold cubed butter a little at a time to emulsify and slightly thicken the sauce. Season with salt and pepper to taste. Keep warm on the lowest heat or set aside and rewarm gently before plating.

If whole, roughly chop the smoked almonds to create small shards. Toast them very briefly in a dry skillet over medium-low heat for 1–2 minutes just to warm and release aroma; watch closely so they don't burn.

Toss the warm almonds with 1 tsp extra-virgin olive oil and a pinch of flaky sea salt. Set aside at room temperature.

Pat the scallops very dry with paper towels on all sides. Removing surface moisture is critical for a good sear.

Season both sides of the scallops with kosher salt and freshly ground black pepper just before cooking.

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the scallops to the pan in a single layer, spaced so they are not touching (work in two batches if necessary).

Sear the scallops without moving them for 1.5–2 minutes, until a deep golden-brown crust forms. Flip and add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the melted butter over the scallops as they finish cooking for another 1–1.5 minutes; scallops should be opaque through the sides and slightly translucent in the center for perfect doneness.

Remove scallops to a warm plate and let rest for 1 minute.

If you cooked in batches, keep cooked scallops in a warm oven (about 200°F / 95°C) while you cook the remaining scallops, then briefly reheat each batch by returning to the hot pan for 15–20 seconds if needed.

Finish: spoon a small pool of warm plumcot coulis onto each plate, place 3 scallops on top, drizzle with a tablespoon of cider-rum reduction around/over the scallops, scatter smoked almond shards and microgreens, and finish with a pinch of flaky sea salt and a lemon wedge on the side.