Scallops Recipe

Soak cashews

Place raw cashews in a small bowl and cover with 1/2 cup hot (just-boiled) water. Let soak 20–30 minutes to soften. Reserve soaking liquid.

Blend crema

Drain cashews, reserving a tablespoon of the soaking liquid. In a blender, combine soaked cashews, lime juice, yogurt, olive oil, honey, 1/4 tsp salt and 2 tablespoons fresh water. Blend on high until completely smooth and creamy, scraping down sides as needed. Thin with up to 1 additional tablespoon of soaking liquid or water to reach a pourable but thick crema consistency. Taste and adjust salt or sweetness. Chill while you prepare other components.

In a small saucepan over medium heat, warm 1 tsp olive oil and add the minced shallot. Sweat, stirring, until translucent, about 2 minutes.

Add chopped dried apricots, brown sugar, red wine vinegar and 3 tablespoons water. Bring to a gentle simmer and cook until the apricots are plump and the liquid has reduced to a glossy, syrupy glaze, about 6–8 minutes. Stir in thyme leaves and 1/8 tsp salt, then remove from heat. Let cool slightly; the agrodolce should be thick but spoonable.

Thinly slice radishes and place in a bowl with microgreens and chives.

Dress lightly with 1 tsp olive oil, 1 tsp lemon juice, 1/8 tsp salt and a pinch of black pepper. Toss gently and refrigerate briefly until ready to plate so the salad stays crisp.

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present.

Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust with 2 tbs flour if using — this helps create a deeper sear but is optional; shake off excess.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. Let butter foam and begin to brown slightly but not burn.

Add scallops to the pan in a single layer without crowding (work in two batches if necessary). Sear undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip and sear the other side 1.25–1.75 minutes until opaque through the center (total time depends on scallop size). Baste with pan butter during the second side for flavor.

Transfer scallops to a warm plate, tent loosely and rest 2 minutes. Finish with a squeeze of lemon if desired.

On each plate, spoon a smear or small pool (about 1–1.5 tablespoons) of cashew crema where the scallops will sit.

Place 3–4 scallops on the crema per serving.

Spoon 1–2 tablespoons of warm apricot agrodolce beside and slightly over the scallops to provide sweet-tart contrast.

Arrange a small mound (about 2 tablespoons) of radish salad next to the scallops for crunch and freshness.

Garnish with toasted chopped cashews (about 1/2 tablespoon per plate), scatter micro herbs, and add a small lemon wedge. Serve immediately.