Cook The Book: Charred Sea Scallops With Smoked Sea Salt – a delicious recipe with Niu00e7oise, salt, Freshly ground black pepper, extra virgin olive oil, chives, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
For the olives, preheat the oven to 180u00b0F. Cut the olives in half and remove the pits. Spread the olives on a parchment-lined baking sheet and bake until dry, 1 to 1 1/2 hours. Remove from the oven and allow to cool. Roughly chop the olives. Set aside.
2
For the scallops, pull off the muscles and discard. Rub the scallions with the olive oil and season with salt and white pepper.
3
Heat a cast-iron griddle over medium-high heat. Put the scallops on their sides on the griddle and sear just the edges, turning them as necessary. The scallops should still be rare.
4
To serve, slice the scallops in half crosswise and place 4 halves on each plate, cut side up. Garnish each half with the dried olives, smoked salt, and black pepper. Drizzle the extra virgin olive oil over the scallops and garnish each plate with a chive. Serve immediately.
685
kcal
Calories
78
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 Nicoise olives, 1 teaspoon smoked Viking salt, Freshly ground black pepper, 3 to 4 tablespoons extra virgin olive oil, and more.
Yes, Cook The Book: Charred Sea Scallops With Smoked Sea Salt falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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