For the perfect sear, just remember three key steps—hot pan, super dry scallops, and a generous scoop of butter.
What You’ll Need
1 packet of Haven’s Kitchen Romesco Sauce
½ lb sea scallops
1 bunch of leeks, white and light green parts only
Canola Oil, or any high smoke point oil like vegetable or grapeseed oil
1 tablespoon of unsalted butter
Salt and pepper to taste
What To Do
Preheat the oven to 400 degrees. Pull out the romesco sauce from the fridge and let it come to room temperature while you’re cooking.
Cut the dark green portion off the leeks and wash thoroughly. Pat dry with a paper towel then lay them onto a sheet of tin foil. Drizzle with olive oil and sprinkle with salt & pepper. Fold the tinfoil to create an airtight pouch and roast in the oven for 15 minutes or until tender.
Rinse the scallops well under cold water. Using your thumb, peel off the side muscle. Pat them with a paper towel until completely dry. Any water left in the scallops will pop in the oil and will keep them from properly browning. Season with salt.
Heat a light coating of canola oil over medium-high heat in a nonstick or cast-iron pan. When the oil starts to shimmer, carefully place the scallops into the pan with ample space in between. Crowding the pan will create steam and make it difficult to develop a golden-brown crust.
Leave them undisturbed for about 2 minutes then flip them and cook for another minute. Add a tablespoon of butter to the pan and let it bubble and brown. Push the scallops to the top of the pan and use your spoon to scrape up the browned bits on the bottom. Tilt the pan slightly towards you, letting the butter and oil pool at the bottom. Spoon the brown butter over the scallops repeatedly for about 20 seconds. Remove the scallops from the pan.
To serve, put a generous amount of romesco sauce on each plate. Remove the tough, outer layer from the leeks and cut lengthwise or into rounds. Place leeks and scallops on the romesco, and drizzle with the brown butter leftover in the pan, if desired. Enjoy!
Post written by our seafood buyer Brittney Bullock.