Scallops are an amazing ingredient that many are a bit intimidated to cook. Like any other seafood item you want to buy the best quality possible. I like to treat them as a piece of meat, making sure that they are not overcooked. The Za'atar seasoning give them a great crust.
Appetizer
2-4 as an appetizer
Lior Lev Sercarz
8 scallops
1 Tbsp za'atar spice blend
1/2 cup cherry tomatoes, cut in half
3 mint sprigs, leaves only
1 lemon, segments and juice reserved
1/4 cup tahina sauce
Olive oil
1 tsp Pierre Poivre
Salt
Prepare the tahina sauce.
In a bowl combine the tomatoes with the lemon segments, lemon juice, olive oil, and pierre poivre. Season with salt to taste.
Coat the scallops on both sides with the za'atar. Heat some olive oil in a pan until lightly smoking. Sear the scallops for about 1 minute on each side and then lower the heat and cook for another minute on each side.
Spread the tahina sauce on the bottom of a serving dish and top with the seared scallops. Spoon the tomato salad around and garnish with torn mint leaves. Enjoy
You can make this same dish with shrimp or salmon.
You can also season the scallops with Yagenbori or Vadouvan
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
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