Pan Seared Scallops
Chef Tucker
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
Lebanese
Author:
Chef Tucker
Servings
1-2
Prep Time
30 minutes
Cook Time
20 minutes
Indulge in Chef Tucker's exquisite Pan-Seared Scallops paired with refreshing Lebanese Tabbouleh Salad—a harmonious blend of sea-sweetness and vibrant herbs. Plump scallops, seared to a golden hue, nestle atop a bed of bulgur wheat, parsley, and tomatoes, drizzled with a tangy lemon dressing. Experience coastal flavors elevated to gourmet heights in every bite! 🍽️🌊🍅
Ingredients
- 6 ea U10 scallops
- 1 cup water
- ⅓ cup bulgur wheat
- 1 stick butter
- 2 cloves garlic
- ¼ bunch thyme
- 1 bunch parsley
- 1 bunch mint
- 1 heirloom tomato
- 1 each red onion
- 1 Persian cucumber
- 1 lemon
-
S&P Seasoning, to taste
- 2 ounces extra virgin olive oil
- ½ teaspoon coriander, ground
- 1 teaspoon black pepper
-
1 teaspoon S&P Seasoning
- 2 ounces canola oil
- Cutting board
- Knife
- Tongs
- Large cast iron or saute pan
- Large spoon
- Medium mixing bowl
- Microplane
- Wooden spoon
- Plastic wrap
- Paper towels
- Mandolin
- Small pot
- Whisk
MISE EN PLACE 🔪
Directions
PREP 🥒
Bring 1 cup of water up to a boil.
- Soak the bulgur wheat in a mixing bowl with ½ cup of boiling water.
- Dice 5 tablespoons of butter.
- Smash 2 cloves of garlic. Combine them with the thyme sprigs and the remaining 3 tablespoons of butter. This is your basting kit for the scallops.
- Chop all that parsley and mint!
- Dice the tomato and remove any liquid and seeds.
- Mandolin the red onion.
- Dice the cucumber.
In a small pot, melt the 5 tablespoons of butter cubes. Turn off heat and season with lemon juice and S&P Seasoning. Add a pinch of the chopped parsley and mint.
- Create your tabbouleh salad. Combine the soaked bulgur wheat, the remaining chopped herbs, the tomatoes, and the red onion in a medium bowl.
Toss the salad with the olive oil, the zest and juice of a lemon, and the coriander. Season with S&P Seasoning to taste.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator until ready to serve.
- Dry the scallops with the paper towels.
HOW TO COOK 🍳
Heat your cast iron pan over high heat.
Season the scallops with S&P Seasoning.
- Once the pan is extremely hot, add the canola oil.
- Place the scallops in carefully, one by one in a clockwise direction around the pan.
- Once they are browned on the bottom, flip them in the clockwise order that you placed them. Begin to brown the other side.
- Baste the scallops using the basting kit and remove them from the pan.
Season the scallops with a splash of lemon juice and S&P Seasoning to finish.
- Plate your tabbouleh salad and scallops. Add the butter sauce. “Simple elegance” as my mentor Suzette Gresham would say.