RECIPE MAGIC!

PAN-SEARED SCALLOPS

Caramelized to golden perfection in our rich Butter EVOO, each scallop develops a crisp exterior that gives way to a tender, pearlescent centre with a delicate sweetness. Finished with a light drizzle of our 18-year-old balsamic, each bite delivers a symphony of flavours—the perfect counterpoint to the scallops' succulence.

INGREDIENTS:

  • 1 pound large sea scallops (about 12-16), patted very dry
  • 2 tbsp Butter EVOO
  • 1 shallot, finely minced
  • 2 cloves garlic, finely minced (or 1 tbsp Garlic EVOO)
  • 1 tbsp fresh thyme leaves (optional)
  • Sea salt and freshly ground black pepper
  • Traditional 18-year-old balsamic vinegar, for drizzling
  • Fresh microgreens or herbs for garnish (optional)

DIRECTIONS:

Remove the small side muscle from each scallop if still attached. Pat scallops very dry with paper towels (this is crucial for a good sear). Season both sides with salt and pepper. Heat a large cast-iron skillet over medium-high heat until very hot. Add both EVOOs to the hot pan, including Garlic EVOO if using. When the oil is shimmering but not smoking, carefully add the scallops, making sure they're not touching each other. Sear the scallops for 2-3 minutes without moving them, until the bottom has developed a golden-brown crust. Flip once and cook for another 1-2 minutes until the scallops are just opaque in the centre and have a nice crust on both sides. In the last 30 seconds of cooking, add the minced shallot and garlic around the scallops, stirring gently to cook in the oil. Transfer the scallops to serving plates. Sprinkle with fresh thyme leaves. Drizzle each scallop with a few drops of Traditional 18-year-old balsamic vinegar. The rich, complex sweetness of the aged balsamic will complement the delicate flavour of the scallops. Add optional fresh herbs for colour and additional flavour if desired.