Iced Scallops

1. 1

   In a small bowl, combine the ice syrup, rice vinegar and diced shallot.

2. 2

   Set aside.

3. 3

   Coat a large skillet with the oil and heat on a medium-high setting.

4. 4

   Add the scallops to the skillet and season with sea salt.

5. 5

   Heat over the medium-high heat for 2 to 3 minutes, giving the pan a shake every 30 seconds.

6. 6

   Flip the scallops and cook an additional 2 to 3 minutes or until cooked through.

7. 7

   Remove the scallops from the heat and add them to the plates.

8. 8

   Top each scallop with some of the shallots that have soaked in the syrup, then drizzle the syrup over the tops of the scallops.

9. 9

   Season with pink salt and pepper to taste and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.