Pan-Seared Diver’s Scallops with Roasted Red Pepper Paint and Basil Oil. Diver scallops are more ecologically friendly and less gritty than the boat-harvested variety, which are dragged along by chain nets that skim the ocean bed. Divers select mature scallops from areas with strong water currents, which helps assure that they have firm, plump flesh and nice color. Diver scallops tend to be fresher, since they are shipped directly and not held in boats while they are sorted.
- Vitamin E Alpha Tocopherol 0.6mg 2.2mg
- Vitamin B1 0.06mg 0.32mg
- Vitamin B2 0.16mg 0.36mg
- Niacin 27mg 3.48mg
- Vitamin B6 0.92mg 0.35mg
- Vitamin B12 9μg 0.8μg
- Folate 8μg 80μg
- Pantothenic Acid 0.4mg 1.5mg
- Biotin 2.6μg 17μg
- 1 tablespoon vegetable oil
- 12 diver scallops, about 1 pound
- Freshly ground black pepper
- 1/2 cup instant flour
- 2 tablespoons butter
- 1/2 cup plus 2 tablespoons Roasted Red Pepper Paint, recipe follows
- 2 teaspoons rice wine vinegar
- 1 teaspoon lemon juice
- 1 1/2 tablespoons olive oil
- 4 ounces field greens or mache
- 1/4 cup Basil-Oil, recipe follows
- Heat a large skillet or saute pan over high heat. When hot, add 1 tablespoon of the vegetable oil and heat until hot but not quite smoking. Season the scallops with salt and pepper. Dredge in the instant flour, shaking off any excess.
- Add the scallops to the pan and sear for 2 minutes on the first side. Add the butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through. Transfer to 4 serving plates and season with salt and pepper.
- In a small bowl combine 2 tablespoons of the roasted red pepper paint with the rice wine vinegar, lemon juice and olive oil and whisk to combine.
- Toss the greens with the dressing and serve on top of the scallops. Drizzle some of the remaining Red Pepper Paint decoratively over the plates, then drizzle some of the basil oil over all. Serve immediately.