PAN-SEARED CEDAR KEY SCALLOPS

Pan-Seared Cedar Key Scallops

CARROT VINAIGRETTE INSTRUCTIONS

1. Simmer carrots in a saucepan until tender. Drain and cool slightly.

2. Place carrots, shallots, rice vinegar, lemon juice, honey, and olive oil in a blender.

3. Blend until smooth and season with salt and pepper to taste.

SCALLOP INSTRUCTIONS

1. Pat scallops dry and season with kosher salt and black pepper.

2. Heat olive oil in a large sauté pan over high heat.

3. Sear scallops for 1½–2 minutes per side until golden brown.

4. Add butter and baste scallops for 30 seconds.

5. Remove from heat.

PLATING INSTRUCTIONS

1. Spoon carrot vinaigrette onto each plate.

2. Arrange three scallops per serving.

3. Finish with tobiko caviar and microgreens, if desired.

4. 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)

Other Buccaneers Game Day Recipes

BEEF TENDERLOIN

CALAMARI

BLACKENED SNAPPER

SCALLOP TACOS

Scallop Tacos

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS:

SCALLOPS:

• 6 Large Fresh Scallops

• Taco Seasoning: Purchase packaged or make your own with:

  Paprika, cayenne pepper, cumin, oregano, salt, garlic powder, onion powder, chili powder, ground white pepper

• Olive Oil

PICKLED VEGETABLES

• 4 Radishes

• 2 Jalapenos 

• 1 Cup White Vinegar 

• 1 Cup Water

• 1 Tbsp Salt

• 1 Tbsp Sugar

• 5 Whole Black Peppercorn

• 5 Whole Mustard Seeds

• ½ Tsp Dried (or Fresh) Dill

SLAW

• Quarter Head of Purple Cabbage

• ½ Cup Finely Chopped Cilantro

• ½ Lime (Juiced)

• ½ Tsp Honey

• Zest of 1 Lime

• Salt (To Taste)

• Pepper (To Taste)

AVOCADO VERDE SAUCE

• 2 Ripe Avocados

• 1 Bunch of Cilantro

• 2 Cloves Garlic

• ½ White Onion

• 2 Tbsp Olive Oil 

• 2-3 Tbsp Water

• 1 Cup Sour Cream

• ½ Tsp Crushed Red Pepper Flakes

• 2 Limes (Juiced)

• Salt

Other Ingredients:

• Olive Oil

• Small Corn Tortillas 

• Cilantro (Garnish)

• Lime Wedges (Garnish)

DIRECTIONS

1. Make Pickled Vegetables: In a small saucepan over medium heat add the vinegar, water, salt and sugar. Stir occasionally until completely combined then remove from heat.

2. Thinly slice radishes and jalapenos and place inside a medium Mason jar with black peppercorns, mustard seeds, and dill. Pour the vinegar mixture into the jar, ensuring the radishes and jalapenos are completely covered with liquid. Cool to room temp and place in the fridge until ready to plate.

3. Make Avocado Sauce. Add all the sauce ingredients into a blender and puree until smooth. Add water until desired consistency is reached and season with salt and pepper to taste. Store in the fridge until ready to plate. Sauce can usually keep fresh in the fridge for 2-3 days.

4. Make Slaw. In a medium mixing bowl, whisk together lime juice, zest, honey, salt, and pepper. Chop cabbage into strips and toss in dressing.

5. Sear Scallops. Place scallops on a plate lined with paper towel. Lightly dab the scallops to remove any excess moisture before sprinkling taco seasoning on both flat sides of the scallops.

6. In a stainless steel skillet over medium to medium-high heat add generous amount of olive and evenly space the scallops. Sear for about 2 minutes or until golden crust forms before flipping the scallops. Do not overcrowd the pan or you will end up steaming instead of searing the scallops. Work in batches in needed.

Plate. In a damp towel or paper towel, microwave corn tortillas until soft. Assemble your taco with the slaw, then scallops and top with avocado sauce. Garnish with radishes, jalapenos, chopped cilantro, salt and lime wedge.