Seared Sea Scallops with Radishes and Chives
Serves 4
Time 20 min
Sea scallops shine in this simple, versatile recipe. Seek out an assortment of radishes if you can — the dish is an excellent showcase for colorful Easter radishes, black radishes and watermelon radishes, in addition to common red or hot-pink radishes. You can also switch out ground coriander for another one of your favorite spices: Aleppo pepper, ground fennel seed or a blend like ras el hanout would all be delicious.
Special Diets:
Ingredients
- 1 1/2 pound sea scallops, side muscle removed
- 1 1/2 teaspoon coarse sea salt
- 1 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoon unsalted butter
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped chives
- 4 radishes, assorted varieties if possible, very thinly sliced
Method
Pat scallops dry and sprinkle on both sides with salt and coriander. Heat 1 tablespoon of the oil in a large heavy skillet over high heat; when very hot, add half the scallops with a flat-side down. Cook until bottoms are browned, 2 to 3 minutes.
Flip scallops and brown the second side. Transfer scallops to a platter and keep warm; repeat with the remaining oil and scallops.
Remove skillet from heat and add butter, swirling pan until melted.
Swirl in lemon juice and chives. Pour sauce over the scallops and garnish with radishes.
Nutritional Info:
Per serving: .
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound sea scallops, side muscle removed
- 1 1/2 teaspoon coarse sea salt
- 1 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoon unsalted butter
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped chives
- 4 radishes, assorted varieties if possible, very thinly sliced