Scallops with Vinaigrette

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.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 255
• Protein: 22 g
• Carbs: 4 g
• Fat: 16 g

Ingredients

• 500 g Argopecten purpuratus ( cleaned and patted dry )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pc Shallot ( finely minced )
• 10 g Flat-leaf parsley ( chopped )
• 1 pc Garlic ( mashed into a paste )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained and roughly chopped )

Instructions

1. Aromatics preparation

   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. Searing the scallops

   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. Emulsifying the vinaigrette

   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. Plating

   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.

Chef's tips

• 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.

Storage

Consume immediately. Scallops become rubbery when reheated.