Torched Scallops Recipe

Time30m

Serves4

Ajo blanco. Smoked trout caviar. Almonds.

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Ingredients

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1
Prepare the Ajo Blanco
In a blender, combine the ajo blanco ingredients (almonds, garlic, bread, olive oil, vinegar, and water). Blend until smooth and creamy. Adjust seasoning with salt and set aside.
2
Prepare the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper.
3
Sear the Scallops
Heat a skillet over medium-high heat and add olive oil. Once hot, add scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat.
4
Torch the Scallops
Using a kitchen torch, carefully torch the tops of the scallops until slightly charred.
5
Plating
On a serving plate, spread a layer of ajo blanco sauce. Place the torched scallops on top, then garnish with smoked trout caviar and sprinkle with lemon zest and sliced almonds.