FRESH, WILD ALASKAN HALIBUT IS HERE

Est. 1911
Box

Sautéed Scallops

in Lemon Mustard Sauce with Fried Capers

Estimated Prep & Cook Time: 30 minutes

Gluten-Free Gluten-Free

Rub Ingredients

  • 1 tsp Paprika
  • 1 tsp Dried Oregano
  • ½ tsp Sea Salt
  • 1/8 Garlic Powder
  • 1 T Capers
  • 1 lb Sea Scallops (assume 2-3 per person)
  • salt & pepper
  • 2 T neutral oil (vegetable oil)

*stainless steel or cast iron with non-stick coating.

Sauce Ingredients

  • 1T lemon juice
  • 1/2 tsp mustard
  • 2 T butter- cold unsalted

Jumbo Scallops U15

Jumbo Scallops U15

Starting at $48.50
Starting at $48.50

Minimum

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Directions

  1. Place scallops on plate and dab away moisture with paper towel. Season scallops with rub 10 minutes before cooking.
  2. In the meantime, drain capers and place on paper towel. You do not want them very wet when they hit the hot pan. Heat 1 T neutral oil over medium high heat. Once very hot, add the capers to oil. Fry for 30 seconds to 1 minute. Remove and place on paper towel with a slotted spoon.
  3. Reheat the pan and add 1 T oil to cook the scallops. Pan should be very hot. Dab scallops again with paper towel to absorb excess moisture. Sear sea scallops for 2 minutes on each side basting gently with excess oil. Feel free to add a little more oil if needed to baste. Remove scallops from pan. Tent with foil to keep warm. Internal temperature should read between 120-125 degrees F.

Garnish

  • Fried Capers Fresh
  • Chopped parsley

Serves 4

Recipe by Chef Liz McCune of Eat Seattle.

MIX IT UP WITH MORE FRESH OPTIONS