Scallops with Vinaigrette
Ingredients
- 500 gArgopecten purpuratus (cleaned and patted dry)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pcShallot (finely minced)
- 10 gFlat-leaf parsley (chopped)
- 1 pcGarlic (mashed into a paste)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained and roughly chopped)
Method
Scallops with pearly flesh, quickly seared to remain tender. The olive oil and herb vinaigrette provides a sharp acidity that balances the natural sweetness of the shellfish.
- 1
Finely mince the shallot and flat-leaf parsley, and roughly chop the capers. Crush the garlic into a paste so it blends perfectly into the sauce.
- 2
Heat a pan with a drizzle of oil. Add the well-patted dry scallops. Sear for 1 minute per side: the surface should be lightly golden and the center should remain translucent.
- 3
In a bowl, dissolve the salt in the red wine vinegar. Add the pepper, shallot, garlic, parsley, and capers. Pour in the olive oil in a steady stream while whisking until the sauce coats the spoon.
- 4
Arrange the warm scallops on a plate and pour the vinaigrette over them. The residual heat will release the aromas of the shallot and parsley.
Frequently asked questions
How do you get this dish right?
- Dry the scallops perfectly before cooking, otherwise they will boil instead of searing.
- Do not overcrowd the pan to maintain high heat and achieve a golden crust quickly.
How long does this dish keep?
Consume immediately. Scallops become rubbery when reheated.
