Pan-Seared Cedar Key Scallops
CARROT VINAIGRETTE INSTRUCTIONS
Simmer carrots in a saucepan until tender. Drain and cool slightly.
Place carrots, shallots, rice vinegar, lemon juice, honey, and olive oil in a blender.
Blend until smooth and season with salt and pepper to taste.
SCALLOP INSTRUCTIONS
Pat scallops dry and season with kosher salt and black pepper.
Heat olive oil in a large sauté pan over high heat.
Sear scallops for 1½–2 minutes per side until golden brown.
Add butter and baste scallops for 30 seconds.
Remove from heat.
PLATING INSTRUCTIONS
Spoon carrot vinaigrette onto each plate.
Arrange three scallops per serving.
Finish with tobiko caviar and microgreens, if desired.
Serve immediately.
EQUIPMENT NEEDED
Large sauté pan
Blender
Medium saucepan
Knife
Cutting board
Mixing bowl
Microgreens (optional)
SCALLOP INGREDIENTS
12 large Cedar Key scallops
1 tbsp olive oil
1 tbsp unsalted butter
Kosher salt, to taste
Black pepper, to taste
CARROT VINAIGRETTE INGREDIENTS
2 cups carrots, peeled and diced
1/4 cup shallot, minced
2 tbsp rice vinegar
2 tbsp lemon juice
1/4 cup olive oil
1 tsp honey
Salt and pepper, to taste
GARNISH INGREDIENTS
2 oz tobiko caviar
Microgreens (optional)
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