"Escabèche is a Spanish Tapas dish in which cooked seafood is marinated and served cold as an appetizer. Though it's traditionally made with Spanish sardines, Escabèche is excellent with scallops or prawns."
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Yields1 ServingPrep Time40 minsCook Time5 minsTotal Time45 mins
1lbsea scallops, 15-20 count, rinsed and dried
1tbspSam's Chop House Steak Seasoning
2tspExtra Virgin Olive Oil
2tspValley Lemon Juice, fresh squeezed with couple pinches of zest
Simple Balsamic Dressing
3tbspOlivier 25 Year Aged Balsamic Vinegar
½tspkosher salt
½tspMadagascar black peppercorns, freshly ground medium
1 ½tbspAtlas olive oil
Accompaniments and Garnish
12larger asparagus spears, trimmed, blanched in Herbes de Provence and light tomato stock, drained and chilled
⅓cupmicro greens / micro sprouts, for garnish
8-12 caper berries, for garnish
1
Drizzle Extra Virgin Olive Oil and Valley lemon juice onto scallops, season with Sam’s Chop House Steak Seasoning, gently fold to coat scallops well. Place in fridge for not longer than 45 minutes
2
Blanch spears, place in ice bath for a few minutes, drain and transfer to paper towel lined platter and chill 30 minutes.
3
Heat a large cast-iron skillet or flat griddle over high heat. Add scallops to pan; cook 1-2 minutes, until nicely crusted. Flip and sear 1/2-1 minute. Remove scallops to bowl. Lightly cover and refrigerate 30 minutes.
4
For your dressing, whisk balsamic through pepper until well combined. Let rest a few minutes. Then drizzle and hard whisk Atlas olive oil. Let rest.
5
Cover and refrigerate 30 minutes, stirring occasionally.
6
Arrange spears on chilled salad plates. Top 1/2 cup micro greens or watercress. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with dressing. Finish with caperberries.
2tspValley Lemon Juice, fresh squeezed with couple pinches of zest
Simple Balsamic Dressing
3tbspOlivier 25 Year Aged Balsamic Vinegar
½tspkosher salt
½tspMadagascar black peppercorns, freshly ground medium
1 ½tbspAtlas olive oil
Accompaniments and Garnish
12larger asparagus spears, trimmed, blanched in Herbes de Provence and light tomato stock, drained and chilled
⅓cupmicro greens / micro sprouts, for garnish
8-12 caper berries, for garnish
Directions
1
Drizzle Extra Virgin Olive Oil and Valley lemon juice onto scallops, season with Sam’s Chop House Steak Seasoning, gently fold to coat scallops well. Place in fridge for not longer than 45 minutes
2
Blanch spears, place in ice bath for a few minutes, drain and transfer to paper towel lined platter and chill 30 minutes.
3
Heat a large cast-iron skillet or flat griddle over high heat. Add scallops to pan; cook 1-2 minutes, until nicely crusted. Flip and sear 1/2-1 minute. Remove scallops to bowl. Lightly cover and refrigerate 30 minutes.
4
For your dressing, whisk balsamic through pepper until well combined. Let rest a few minutes. Then drizzle and hard whisk Atlas olive oil. Let rest.
5
Cover and refrigerate 30 minutes, stirring occasionally.
6
Arrange spears on chilled salad plates. Top 1/2 cup micro greens or watercress. Remove scallops from marinade with a slotted spoon, reserving marinade. Divide scallops evenly among plates. Drizzle each serving with dressing. Finish with caperberries.
AuthorDartagnan