Seared Day Boat Sea Scallop Recipe

Cooking Instructions

1. 1

   Prepare the Sweetbreads

   Soak the sweetbreads in cold water for at least 2 hours, changing the water once. Blanch in boiling salted water for 5 minutes, then drain and cool. Remove any membranes and cut into pieces.

2. 2

   Cook the Sweetbreads

   In a skillet over medium heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Once hot, add the sweetbreads and cook until golden and crispy, about 4-5 minutes on each side. Season with salt and pepper. Remove from skillet and keep warm.

3. 3

   Make the Ginger Sauce

   In a small saucepan, combine the ginger (sliced thin), juice of the tangerines, and finely chopped chili. Simmer over low heat for about 10-15 minutes until thickened. Strain and set aside.

4. 4

   Sear the Scallops

   In the same skillet, add the remaining olive oil and butter. Heat until shimmering. Season the scallops with salt and pepper. Sear scallops for 2-3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.

5. 5

   Plating

   On a plate, arrange the seared scallops, drizzle with the ginger sauce, and garnish with crispy sweetbreads and fresh mint leaves. Optionally, add poached tangerine segments around the plate.