Blackened Diver Scallops Recipe

Prep scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with salt and then evenly coat each scallop with the blackening seasoning (about 1/4 tsp per scallop). Let rest 5 minutes at room temperature.

Sear scallops

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add neutral oil and 1 tbs butter; swirl to coat. Place scallops in the pan leaving space between them. Sear without moving for 1.5–2 minutes until a deep brown crust forms. Flip and add remaining 1 tbs butter, basting the scallops for another 1–1.5 minutes until just opaque (internal temp ~120–125°F). Remove to a tray and tent loosely with foil.

Just before serving, squeeze a bit of lemon over the scallops.

In a small bowl combine chopped cooked lobster, panko, mayonnaise, Dijon, lemon zest, chopped chives, pinch of salt and pepper. Mix gently until combined and slightly tacky. Form into 4 small crusts (3/4 oz each) sized to sit on top of scallops (or into one strip to place on plate). Chill briefly (10 minutes) to firm.

If you prefer the crust warm and slightly toasty, briefly sear the lobster crusts in a nonstick pan 30–60 seconds per side over medium heat until golden. Keep warm.

In a small saucepan over medium heat, combine minced shallot, champagne and white wine vinegar. Reduce gently until the liquid measures about 3 tablespoons and the shallot is soft (about 8–10 minutes).

Lower heat to medium-low and add heavy cream, stirring. Begin whisking in the cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Continue until sauce is smooth and slightly thickened. Do not boil. Season with salt, a pinch of white pepper and lemon juice to brighten. Keep warm over very low heat or in a thermos—if it cools too far, rewarm gently and whisk to re-emulsify.

Bring 1 cup hot stock to a simmer in a small saucepan. Add Israeli couscous and 1 tsp olive oil, cover and cook per package instructions (usually 8–10 minutes) until tender but still slightly al dente. Drain any excess liquid.

Fluff couscous with a fork, then stir in lemon zest, lemon juice, chopped parsley, chives, salt and pepper. Taste and adjust seasoning. Keep warm.

Bring a pot of salted water to a rolling boil. Blanch mini carrots (or baby vegetables) for 2–3 minutes until tender-crisp. Using a slotted spoon, transfer carrots to an ice bath to stop cooking, then drain.

In a sauté pan over medium heat, warm 1 tsp olive oil. Add halved cherry tomatoes and sea beans and sauté 1–2 minutes just to warm and slightly soften tomatoes; sea beans should remain bright and slightly briny. Season with 1/4 tsp salt and 1/4 tsp black pepper. Toss in blanched mini carrots to combine and keep warm.

Preheat oven to 325°F (160°C). On a parchment-lined baking sheet, spread the very thinly sliced onion into a single layer (slightly overlapping is fine). Lightly brush or spray with 1 tsp olive oil and sprinkle 1/4 tsp salt. Bake 12–18 minutes, watching closely, until edges are golden and slices are crisp. Remove and cool—onions will crisp more as they cool. Alternatively, fry thin slices in 325°F oil for 30–60 seconds until golden and drain on paper towels.

Warm plates. Spoon a bed of lemon-herb couscous slightly off-center. Arrange a small cluster of sea beans and mini vegetables alongside couscous.

Place 3 blackened scallops per plate on top of the couscous or next to it. Top each scallop with a small spoonful of the chilled lobster crust (or a warm crust if you seared it) and gently press to adhere.

Spoon warm champagne beurre blanc around the scallops and couscous (not directly on the lobster crust if chilled, to keep texture). Dot any remaining sauce as desired.

Garnish with a piece of onion tuile, a few halved cherry tomatoes, a sprig of microgreens or chives, and a light drizzle of extra-virgin olive oil. Serve immediately with lemon halves on the side.