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Restaurants›Spencer's For Steaks and Chops Salt Lake City›Sea Scallops Recipe

Sea Scallops Recipe

Inspired by Spencer's For Steaks and Chops Salt Lake City

Time45m

Serves4

summer vegetable couscous, frisee & endive salad, romesco sauce, preserved lemon vinaigrette

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Ingredients

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Sea Scallops

12 pieces Sea scallops

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Summer Vegetable Couscous

1 1/2 cups Vegetable broth

1 cup Zucchini, diced

1 cup Bell pepper, diced

1 cup Cherry tomatoes, halved

1/4 cup Fresh parsley, chopped

1 tbs ReaLemon lemon juice

Frisee & Endive Salad

2 cups Frisee lettuce, chopped

1 cup Endive, sliced

2 tbs olive oil

1 tbs White wine vinegar

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Romesco Sauce

1 cup Roasted red peppers

1/2 cup Almonds, toasted

2 cloves Garlic, minced

1/4 cup olive oil

2 tbs red wine vinegar

1 tsp Watkins paprika

1/2 tsp Celtic sea salt

Preserved Lemon Vinaigrette

2 tbs Preserved lemon, diced

1/2 cup olive oil

2 tbs ReaLemon lemon juice

1 tsp Honey

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Preparation

1

Prepare the Couscous

In a pot, bring the vegetable broth to a boil. Stir in the couscous, zucchini, bell pepper, and cherry tomatoes. Remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork, add parsley, lemon juice, and season with salt and pepper.

2

Make the Romesco Sauce

In a blender, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, paprika, and salt. Blend until smooth and adjust seasoning if necessary.

3

Prepare the Preserved Lemon Vinaigrette

In a bowl, whisk together diced preserved lemon, olive oil, lemon juice, honey, salt, and pepper until well combined.

4

Prepare the Salad

In a salad bowl, combine frisee and endive. Drizzle with olive oil and white wine vinegar, and season with salt and pepper. Toss to combine.

Cooking Scallops

5

Cook the Scallops

Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

6

Plate the Dish

On a plate, place a serving of couscous, top with scallops, and drizzle with romesco sauce and preserved lemon vinaigrette. Serve alongside the frisee and endive salad.