Jul 13 2026
Restaurants›Schymik's Kitchen›Wild Caught U8 Scallop Recipe

Wild Caught U8 Scallop Recipe

Inspired by Schymik's Kitchen
Time1h
Serves4

late season tomato consomme, celery oil, thai basil dust

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Ingredients

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Scallops

Tomato Consomme

Celery Oil

Thai Basil Dust

Method

Scallops

  1. 1

    Prepare the Scallops

    Season the U8 scallops with salt and black pepper. Heat olive oil in a skillet over medium-high heat until shimmering.

  2. 2

    Sear the Scallops

    Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.

Tomato Consomme

  1. 3

    Prepare the Tomatoes

    Chop the late season tomatoes, onion, and garlic. Heat olive oil in a saucepan over medium heat.

  2. 4

    Cook the Vegetables

    Add the chopped onion and garlic to the saucepan, sautéing until translucent, about 5 minutes. Add the chopped tomatoes and cook for another 5 minutes.

  3. 5

    Add Stock

    Pour in the vegetable stock and add salt. Simmer the mixture for 20 minutes.

  4. 6

    Strain the Consomme

    Strain the mixture through a fine mesh sieve to obtain a clear consomme. Set aside.

Celery Oil

  1. 7

    Prepare Celery Oil

    Blend the celery leaves with olive oil and salt until smooth. Strain through a fine-mesh sieve or cheesecloth to extract the oil.

Thai Basil Dust

  1. 8

    Make Thai Basil Dust

    Dehydrate the Thai basil leaves until completely dry, then blend with salt until a fine powder forms. Set aside.

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