Fangst Regalis Petit Forske Lever Scallops Recipe

Pat dry and season

Rinse scallops quickly under cold water and pat very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper.

Light dusting

Place 2 tbs all-purpose flour on a shallow plate and lightly dust each scallop on both sides, tapping off excess. This helps form a light golden crust when searing.

Sear scallops

Heat a large heavy skillet over medium-high heat until hot. Add 1 tbs extra-virgin olive oil and 2 tbs unsalted butter. When butter foams and begins to brown slightly (about 1 minute), add scallops spaced so they do not touch. Sear without moving 1.5–2 minutes until a deep golden-brown crust forms. Flip and add remaining 1 tbs butter; cook the second side 1–1.5 minutes until just opaque in the center. Remove scallops to a warm plate and tent loosely with foil.

Infuse oil with garlic and paprika

In the same skillet used for scallops, wipe out any burned bits leaving browned fond. Reduce heat to medium-low and add 3 tbs extra-virgin olive oil. Add the 3 thinly sliced garlic cloves and cook gently 1–1.5 minutes until fragrant and lightly golden (do not burn). Remove and discard garlic if you want a cleaner oil, or leave it in for texture. Off the heat, sprinkle in 1 tsp smoked sweet paprika and 1 tsp hot smoked paprika or cayenne; swirl quickly to bloom the paprika in the oil (paprika can burn, so keep pan off direct high heat while adding).

Deglaze and build sauce

Carefully return skillet to medium heat. Pour in 60 ml dry white wine to deglaze, scraping up any browned bits with a wooden spoon. Let the wine reduce by half (about 2 minutes). Add 120 ml fish or light seafood stock and bring to a gentle simmer for 2–3 minutes until slightly thickened.

Finish sauce

Stir in the thinly sliced boiled potato and roasted red pepper julienne. Simmer 1 minute to warm. Add 2 tbs chopped flat-leaf parsley, 1 tbs lemon juice, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thin, simmer another minute; if too thick, add up to 1–2 tbs stock or wine.

Spoon a generous pool of the warm Galician sauce onto warmed plates.

Arrange 3 scallops per plate (for 4 servings) on top of the sauce. Spoon some of the sauce, potato slices and roasted pepper over the scallops.

Garnish with remaining parsley, microgreens or chopped chives, and a lemon wedge. Serve immediately so scallops remain tender.