Pan Seared Diver Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Ratatouille

   Dice the Thai eggplant and piquillo peppers. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the diced eggplant and peppers, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until tender. Remove from heat and set aside.

2. 2

   Crispy Herbs

   In a small pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fresh herbs and fry for about 1-2 minutes until crispy. Remove and drain on paper towels.

3. 3

   Sear the Scallops

   Pat the diver scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat a tablespoon of olive oil over high heat. When the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes on one side until golden brown, then flip and sear the other side for another 2 minutes. Remove from the skillet.

4. 4

   Plate the Dish

   On a serving plate, spread a layer of the ratatouille mixture, then place the seared scallops on top. Garnish with crispy herbs and serve immediately.