Scallop Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove the small side muscle if still attached. This ensures a good sear and prevents steaming.

In a bowl, gently toss the scallops with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs lemon juice. Let sit at room temperature for 10 minutes while you prepare other components.

Preheat a heavy skillet (cast iron) or grill to medium-high (about 425–450°F / 220–230°C). Add 1 tbs neutral oil or clarified butter and heat until shimmering but not smoking.

Sear the scallops: place scallops in the hot pan in a single layer, leaving space between them. Cook undisturbed 1.5–2 minutes until a deep golden crust forms. Flip and cook 1–1.5 minutes more until just opaque in the center. Total cook time ~3–4 minutes depending on size. Remove to a warm plate and let rest 2 minutes.

While scallops rest, combine 4 oz room-temperature cream cheese and 1 tbs sour cream in a small bowl. Whisk or beat with a fork until smooth and slightly whipped.

Fold in 1 tsp lemon zest, 1/4 tsp fine sea salt and 1/4 tsp white pepper. Taste and adjust seasoning. Transfer mixture to a piping bag or small squeeze spoon. If thicker than desired, thin with 1/2 tsp warm water or lemon juice.

Top each warm scallop: pipe or spoon approximately 1 teaspoon of the cream cheese mixture onto the top center of each scallop. The warmth will slightly soften but not fully melt the topping.

Halve and pit the avocado. Dice or slice into small 1/4-inch pieces. Immediately toss the avocado with 1 tsp lime juice and 1/8 tsp fine sea salt to prevent browning and season. Keep chilled briefly if needed.

Spoon about 1/2 to 1 teaspoon of diced avocado atop the cream cheese on each scallop, or arrange alongside as preferred.

Whisk together 3 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp soy sauce, 1/4 tsp sesame oil, 1/2 tsp honey and 1/2 tsp rice vinegar until smooth. Taste and adjust balance — more sriracha for heat, more honey for sweetness, or a dash more soy for saltiness.

Transfer sauce to a squeeze bottle or small spoon for finishing.

Drizzle about 1/2 teaspoon of the special sauce over each dressed scallop and/or make a decorative swoosh on the plate (reserve remaining sauce for serving).

Arrange scallops on a serving plate. Sprinkle toasted sesame seeds and thinly sliced scallion over the scallops.

Garnish with microgreens or cilantro if using. Serve immediately while scallops are warm so the cream cheese topping is slightly softened and the flavors are bright.

Leftover cream cheese topping and sauce can be refrigerated for up to 2 days; cooked scallops are best eaten immediately.